Savory scones - Walnut scones

I have become a big fan of scones since I moved to the UK. I prefer them to all the lovely things that come in an afternoon tea. Especially, when accompanied with cream and strawberry jam. And, I stand by my conviction that best scones are found in Scotland.

But, this recipe (from the Vegetarian magazine, summer 2015), is as good as it gets, and it has a nice twist: It feels more savory than a traditional scone.

First ingredients:

225 g self-raising flour, plus extra for dusting
1 tbsp baking powder
50 g butter, cubed
50 g walnuts, chopped, plus 6 walnut halves
125-150 ml full-fat milk
1 egg beaten

To serve:
The magazine says soft goat's cheese and fig jam.
I used a home-made blood orange jam

1. Heat oven to 220C/200C fan/gas 7 and lightly dust baking sheet with flour.
2. Mix the flour, baking powder and good pinch of salt in a large bowl. Add the butter and rub together until the mixture resembles bread crumbs.
3. Add chopped walnuts and the milk, mix together until it clumps together. Then tip into your work surface and squash together to form a ball - try not to work the dough too much to avoid heavy scones.
4. Flatten the dough to make a disc of roughly 3 cm thick. Then cut into 6 triangles with a sharp knife.
5. Transfer to a baking sheet, brush with a little beaten egg. Place a walnut half on each scone.
6. Bake for 15 minutes until golden, and this is the result:

And, it goes lovely with a bit of jam:

The shapes of these scones are a bit odd, but with some experimentation, this is a perfect recipe. :)

A mini recipe for the blood orange jam. This recipe is inspired by Abel and Cole, and it is quite interesting as it uses honey instead of sugar. I kind of played with the quantities. I had some crystallized organic honey, which I wanted  so desperately to use.
So it roughly goes like this: Use 3 blood oranges (medium/small size), 2-3 spoons of honey.
I squeezed the two oranges. The other one peeled, removed the white skin, chopped the flesh small.
Then, put together with the honey in a pan, and boil. The rest depends on which consistency you want your jam.  I check by dripping some on a cold plate, and if it is not runny, that is my perfect consistency.