300g/10-½oz self-raising flour
100g/3-½oz medium oatmeal plus extra for dusting
100g/3-½oz wholemeal flour
50g/2oz caster sugar
2 teaspoons baking powder
½ teaspoon salt
160g/5-½ unsalted butter, softened, plus extra for greasing
100g/3-½oz walnuts, roughly chopped
125 ml/4fl oz buttermilk
150 ml/5fl oz Clarks Maple Syrup
Preheat the oven to 200c / 400f / gas mark 6.
Mix the two flours, oatmeal, caster sugar, baking powder and the salt in a bowl to combine.
Add the butter and rub into the flour mixture until it resembles breadcrumbs. Fold in the walnuts.
Place the buttermilk and maple syrup into a separate bowl and mix well.
Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.
Roll the dough out on a floured work surface to 3cm/1-½in thick. Using a pastry cutter cut out 12 scones (or as many as the dough will provide).
Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until risen and golden-brown. Eat while still warm from the oven.