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.

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