Maple syrup, walnut and buttermilk wholemeal scones

Maple syrup, walnut and buttermilk wholemeal scones

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Makes 12

From The Hairy Bakers



  • 300g/10½oz self-raising flour
  • 100g/3½oz medium oatmeal, plus extra for dusting
  • 100g/3½oz wholemeal flour
  • 50g/2oz caster sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 160g/5½oz unsalted butter, softened, plus extra for greasing
  • 100g/3½oz walnuts, roughly chopped
  • 125ml/4fl oz buttermilk
  • 150ml/5fl oz maple syrup


  1. Preheat the oven to 200C/400F/Gas 4.

  2. Mix the self-raising flour, oatmeal, wholemeal flour, 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.

  4. Fold in the walnuts.

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

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

  7. Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide).

  8. Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown.

  9. Eat while still warm from the oven.