Nice and easy, best served within an hour of baking, delicious with either jam or mature cheddar. Makes 8/10 scones.
250g self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
60g walnuts, finely chopped
80g butter, diced
1 egg, beaten
1 generous tablespoon Greek style yogurt
Set oven 200c gas 6 Line a baking sheet with nonstick paper
Mix the flour, baking powder, sugar and nuts together. Add the butter and rub it into the flour with your fingertips. Mix the egg and yogurt together, add to the flour mixture, stir well together until you have a nice soft dough, Tip out onto to a floured work surface, knead for a minute or two, then roll out into a disc 2 to 2.5cm thick. Cut into rounds with a 5cm cutter. Bake on the prepared sheet for 15 minutes. Serve warm for the best flavour.
