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1
Cut the butter into small 1mm cubes (in order to mixed into the flour easily) It's hard to see, but they're cut in the photo.
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2
Mix together the yeast and the yogurt.
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3
Add all of the sugar to a bowl and mix in the maple syrup and the butter.
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4
Once they have been completely mixed in, add Step 2 and mix until small balls are formed.
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5
Stir in the walnuts and raisins and use your hands to blend everything together.
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6
Use a rolling pin to roll out until about 1.5cm thick.
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7
Divide in to 3 sections.
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8
Pile up the 3 pieces to form layers and push them together a little bit with your hand to blend.
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9
Wrap in plastic wrap and let sit in the refrigerator for 1 night.
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10
It will keep in the refrigerator for about 1 week.
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11
This photo shows the dough after 3 days resting in the refrigerator.
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12
Take the dough out of the refrigerator about 2-3 hours before baking in order for it to complete the 2nd rising.
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13
It will be about 1.5x it's original size.
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14
Cut into any shape you would like and bake for 20 minutes at 180C.
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15
The center is fluffy and airy like bread, the outside is crisp and crunchy like a scone.
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16
It's difficult to tell from the photo, but the dough has layers.
