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30Total Time
15Prep Time
15Bake Time

Walnut and apple scones

4 Reviews

About the bake

Try these fruity nutty scones with a crunchy demerara topping. They are so quick to make for anytime and are truly delicious served with fresh cream and homemade jam.

30Total Time
15Prep Time
15Bake Time


  1. Step 1:

    Preheat the oven to 220˚C (200°C, 424F, gas mark 7).

  2. Step 2:

    Sift the flour into a large bowl and rub in the butter, using the fingertips.

  3. Step 3:

    Stir in the sugar, walnuts and apple.

  4. Step 4:

    Pour in the milk and using a knife mix it until it comes together to form a dough.

  5. Step 5:

    Turn out on to a floured work surface and knead very briefly just to bring it all together.

  6. Step 6:

    Roll to a thickness of about 2 cm then, using a round cutter, cut out the scones.  Re-roll the dough and cut again, until you have used it all.

  7. Step 7:

    Place the scones onto a baking sheet and sprinkle with demerara sugar.  Bake for 12-15 minutes.


    • 225g Allinson's Self Raising Flour
    • 40g Butter (unsalted) (cold)
    • 1.5 tbsp Billington's Unrefined Golden Caster Sugar
    • 25g Walnuts (chopped)
    • 1 Apple(s) (eating, peeled, cored and diced)
    • 150ml Milk (whole) (plus a little extra for brushing)
    • 2 tbsp Unrefined demerara sugar

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