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Makes around 16 scones.
Melt the butter in a saucepan and add the milk. Once mixed, add the Brunost. Stir until ingredients are blended together. This happens at around 37°C. Crumble the yeast into a large bowl and pour in the lukewarm liquid (it cannot be too hot or this will kill the yeast). Gently stir until the yeast dissolves. Then fold in the salt and the wholemeal flour, adding the plain flour bit by bit until the dough becomes a firm ball. Cover the bowl with plastic wrap and leave to proof in a warm, dark place for about 30 minutes. Once risen, put the dough onto a chopping board or clean surface and fold in the chopped walnuts. Split the dough in half and roll into thick sausage shapes. Cut both ‘sausages’ into 8 pieces, putting each piece onto a baking parchment lined baking tray. Cover with plastic wrap and leave to proof once again in a warm, dark place for about 30 minutes.
Brush each scone with egg wash and dress with the roughly chopped walnuts. Bake at 225° C until golden brown (about 10-12 minutes) and cool on a wire rack. Serve with goats’ butter for an extra special treat!