Tuesday 10 October 2017

Spiced Walnut Scones

It's crazy to think that just two weeks ago I was trying to use up everything in the store cupboard before I left to travel around Taiwan. These scones were part of that attempt. They are a great way to use up spare milk or flour.

Scones are nothing new or revolutionary by far but they will always be a quick and easy bake that you can make at home. These shouldn't take you any longer than 20-30 minutes, which in baking terms is rather fast for anything. Deliciously studded with walnuts, fruits and possibly even a hint of mixed spice if you have some, make these the perfect autumn treat.

Just the smell of these as they are almost baked gives off a rich, warm aroma you'd imagine would come from some pretentious candle. All the wintery spices, toasted nuts and sweet fruits are all salivating, leaving you longing for one oven fresh. Smoother with thick clotted cream, a dowsing of strawberry jam or even cranberry jam or marmalade, as it's autumn after all. Making these a welcomed sight to any dinner table.



200g self-raising flour
10g baking powder
1tsp mixed spice (optional)
50g butter
50g caster sugar
120g milk
50g walnuts, crushed or chopped
50g dried fruit - raisins or sultanas work well
1 small egg, beaten


  • Sieve the flour, baking powder and mixed spice into a mixing bowl. To this add the butter and rub into the flour. Rub until all combined. 
  • Add the sugar to the mix and stir through. Start to add the milk, mixing with one hand until you form a soft dough. (You may not need all the milk so refrain from adding all at once).
  • Add the fruit and nuts. Give the nuts a crush or chop before adding though.
  • Mix well till evenly distributed and place onto a floured surface.
  • Roll out the scone mix until around 2cm thick. All depends on how high you'd like the finished article.
  • Cut out the scones using a cutter. I went for a straight edged 6cm ring but feel free to choose otherwise. You could even cut with a knife into shapes.
  • Place onto a baking tray with baking parchment. Brush with the beaten egg onto the tops of all the scones. 
  • Bake at 200°C for 10-15 minutes. Once golden brown remove from the oven and leave to cool before serving. 
  • I enjoyed mine with some lovely clotted cream and strawberry jam.


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