Maple Syrup, Walnut and Buttermilk Scones



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


  1. Preheat the oven to 200c / 400f / gas mark 6.

  2. Mix the two flours, oatmeal, caster sugar, baking powder and the salt in a bowl to combine.

  3. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Fold in the walnuts.

  4. Place the buttermilk and maple syrup into a separate bowl and mix well.

  5. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.

  6. 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).

  7. 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.