Walnut scones

• self-raising flour↗225g g

  plus extra for dusting

• baking powder↗1 tsp tsp
• butter↗50g g

  cubed

• walnuts↗50g g

  finely chopped, plus 6 walnut halves for the tops

• whole milk↗125-150ml ml
• egg↗1

  beaten

• soft goat's cheese↗

  to serve (optional)

• fig jam

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball – try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.

2. 2

   Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat’s cheese and fig jam, if you like.