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Rosemary and Walnut Scones

Rosemary and Walnut Scones

in Recipes

Delicately savoury with a nutty crunch, these rosemary and walnut scones are a fresh twist on a classic bake. Perfect served warm with butter, they make an easy addition to brunch or an afternoon platter.

Servings = 12 scones

INGREDIENTS:

  • 2 cups self-raising flour, sifted (plain or wholemeal)
  • 1 teaspoon of sea salt
  • 50g butter, at room temperature, chopped
  • 1/3 cup grated parmesan
  • 1 clove garlic, crushed
  • 2 tablespoons chopped walnuts
  • 1 tablespoon chopped fresh rosemary
  • 1 cup buttermilk
  • Buttermilk, extra, to brush

INSTRUCTIONS:

  1. Preheat oven to 180°C. Line a baking tray. with baking paper
  2. Combine the flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in the parmesan, garlic, walnuts and rosemary
  3. Make a well in the mixture. Mix in buttermilk. Knead on a lightly floured surface until smooth. Shape the dough into a 2cm-thick square. Cut into 12 squares.
  4. Arrange the scones on the tray. Brush with buttermilk.
  5. Bake for 16-18 minutes or until golden and scones sound hollow when tapped on top.
  6. Serve plain, or toasted with a little butter
Tags: Easy Recipes My Clay Table My Clay Table Recipes Recipe Sides Snacks
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