This recipe is more dry comparing to the first scones I had baked.
280g Plain flour
50g Castor sugar
1 1/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1 Tbsp instant espresso powder (optional)
113g Unsalted butter (cold and cut into cubes)
60g Chocolate Chips
50g Walnuts (toasted and chopped)
160ml Buttermilk (I put 2 tsp of lemon juice to 160ml milk. Let stand 10mins before using)
2 tbsp pure maple syrup
Egg for brushing
- Recipe adapted from Joy of Baking
- 2" round cutter (14pcs)
- 170c, 20mins
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