This recipe makes one crunchy and flaky scone: sugar-free, quickly baked, and doesn't require frozen butter or much time!
Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.
In a little bowl, mix the flours and baking powder.
Add the cold butter in little chunks and rub it with your hands.
Fold in the milk of choice and walnut pieces with a rubber spatula and mix everything until well incorporated but not over-mixed. When a dough forms, you can (and should) finish with your hands.
Sprinkle your parchment paper with sugar and begin to work and shape your dough.
Form a rectangle shape and flatten with your (floured if you want to be absolutely sure it doesn't stick but I don't use flour) hands. Fold the widths and then the lengths; Flatten with your hands and turn back your dough. Shape a triangle.
Bake for 10-12 minutes or until golden brown.