Ingredients (for 8 scones):
65 g walnuts
125 g white spelt flour
125 g wholemeal spelt flour
1 tbsp baking powder
1/4 tsp sea salt
1.5 tsp ground ginger
50 g demerara sugar (plus 2 tbsp for sprinking on top)
65 g unsalted butter (chilled and diced)
50 g of stem ginger
125 ml buttermilk (plus extra, if needed)
1 tbsp ginger syrup
- Heat the oven to 220 C/200 C fan/425 F/Gas 7. Tip the walnuts into a baking dish and lightly roast in the oven for 4-5 minutes, or until fragrant and slightly darker. Leave to cool.
- Combine both flours in a mixing bowl. Add the baking powder, salt, ground ginger and sugar and mix well with your hands. Add the butter, tossing the pieces in the flour to lightly coat them. Using the tips of your fingers, rub the butter into the flour until the mixture resembles fine crumbs.
- Chop the walnuts and stem ginger into similarly-sized small pieces and mix both into the flour mixture.
- Mix the buttermilk with the egg and ginger syrup in a separate bowl. Make a well in the centre of the flour mixture and pour in the buttermilk solution.
- Using a rounded-bladed knife, combine the two mixtures into a damp, shaggy-looking dough. If the dough is too dry/stiff, add more buttermilk, a tablespoon at a time.
- Gently knead the dough on a lightly floured surface for a few seconds, until it just comes together.
- Quickly transfer the dough onto a baking sheet lined with baking paper and gently mould it into a circle about 20 cm in diameter. Score the circle into 8 parts and sprinkle the surface with demerara sugar.
- Bake for about 20-25 minutes, until golden and firm.
- Remove from the oven and gently cut along each scored section to separate out the individual scones before placing on a wire tray to cool.