Instructions

1. Thinly slice the onions. Peel the garlic and crush it flat.
2. Heat the oil in a frying pan, add the onion and garlic and fry gently until soft. Add the balsamic vinegar, turn up the heat and caramelize it. Transfer it to a plate, discard the garlic.
3. Preheat the oven to 170°C.
4. Roughly chop the walnuts.
5. Sift the flour into a large mixing bowl, mix with the salt and baking powder. Add the butter then, with your fingers, crumble the flour and butter into fine breadcrumbs.
6. Mix in the walnuts. Finally, add the fried onions and pour in enough milk to make a soft, easy to knead dough.
7. Turn the dough onto a lightly floured surface and knead gently, then pat out to a 4 cm thick round shape. Using a 5 cm cutter or a glass stamp out patties. Lightly knead together any trimmings and make more scones until no dough is left.
8. Place the scones onto a lined or greased baking sheet and brush them with some milk. Top with chopped walnuts, if you like.
9. Bake for 20 minutes until well risen and golden brown, then let them cool on a wire rack.