Hairy Bakers – Maple syrup scones Recipe

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25 min


10 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Straight from the current series of The Hairy Bakers, here’s the recipe for Dave Myers’ and Simon King’s maple syrup, walnut and buttermilk wholemeal scones


  • 300g self-raising flour
  • 100g oatmeal (porridge)
  • 100g wholemeal flour
  • 50g caster sugar
  • 1 dessert spoon of baking powder
  • 1/2tsp salt
  • 160g unsalted butter (warmed)
  • 100g broken walnuts
  • 125ml buttermilk
  • 150ml maple syrup


  • Blend together the self raising flour, the oatmeal, the wholemeal flour, caster sugar

  • Add the baking powder and the salt.

  • Rub through the butter until it goes into crumbs.

  • Fold in the walnuts.

  • Mix in the buttermilk with the maple syrup, then stir in this mixture to the dry goods to make a dough.

  • Press out onto a table about 3 cm thick, using a pastry cutter stamp out your scones. This mix will make a dozen good sized ones.

  • Place onto a greased baking tray.

  • Bake in a hot oven, around 200°C, for around 10 minutes.

  • These scones will rise like a space shuttle, and are wonderful dripping with butter and lemon curd whilst still warm.

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