Walnut, basil and pecorino scones

Makes about 18

• 300g (2 cups) plain flour 
• 3 teaspoons baking powder 
• 25g butter, chopped 
• 35g (1/3 cup) walnut pieces, finely chopped 
• 1/3 cup basil leaves, finely chopped 
• 100g finely grated pecorino 
• 1¼ cups milk, approximately 
• 1 egg yolk, lightly beaten with 1 teaspoon water 
• Lambrusco, optional, to serve

Sift flour, baking powder and Y2 teaspoon salt into a bowl, then rub in butter until mixture resembles breadcrumbs. Add walnuts, basil and two-thirds of the pecorino and stir to combine, then add 1 cup milk and stir until a soft dough forms, adding extra milk if necessary. Roll out dough on a lightly floured surface until 12mm thick, then, using a 5cm pastry cutter, cut out rounds, re-rolling scraps once only, then place scones 2cm apart on a greased oven tray. Brush tops of scones with egg yolk mixture, then sprinkle with remaining pecorino and bake at 225C for 10 minutes or until golden. Transfer scones to a wire rack to cool, then serve warm or at room temperature with chilled Lambrusco, if using.

Why Australian Walnuts are better:

  Free from Pesticides

  Free from chemical treatments

  100%  sold in the year of harvest

  They taste better

Australian Walnut Industry Association: Working to benefit both industry and consumers

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