These date and walnut scones are light, fluffy and packed full of chewy dates and crunchy walnuts. They are absolutely delicious warm from the oven with butter and jam or honey!
I decided to have a sort out of my baking cupboard this morning and found several half opened packets of bits and pieces including dates and walnuts. The obvious thing to make would have been a date and walnut loaf, but since I only made that very tempting peanut butter cake yesterday we so don’t need anymore cake in the house!
I’ve always had a fondness for dates. I tend to buy lots of them over Christmas time because they remind me of my grandad. He loved them and when we went shopping he would always buy a couple of boxes of sweet, sticky dates from the greengrocers for us to share.
So I decided to try some date and walnut scones and here is the result. They turned out really good – the dates add a lovely toffee like chew against the crunch of the walnuts.
(scroll to the bottom of the post for ingredient amounts in recipe card)
- Self raising flour
- wholemeal flour. I prefer to use a mixture of plain and wholemeal, rather than 100% wholemeal.
- ground mixed spice
- fine salt
- cold diced butter
- soft light brown sugar
- dried dates, chopped
- Walnuts, chopped
- Milk or Buttermilk
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- 150g self raising flour
- 75g wholemeal flour
- 1/2 tsp salt, only if using unsalted butter
- 1tsp ground mixed spice
- 50g cold butter, diced
- 50g soft light brown sugar
- 50g dates, chopped
- 25g walnuts, chopped fairly finely
- 150ml milk or buttermilk
- 1 tbsp milk to glaze and demerara sugar for the topping (optional)
- Sieve the flour and salt (if using) into a bowl. Stir in the brown sugar, mixed spice, dates and walnuts. Rub in the cold diced butter until you have a mixture that looks like breadcrumbs.
- Pour in the milk and mix to a soft dough. I'm always cautious of overmixing when making scones so I use my hands and stop mixing as soon as the mixture comes together.
- Tip the mixture out on to a lightly floured work surface and lightly fold the dough over on itself a few times until smooth.
- Pat the dough out into a circle about 1-1 1/2 inch thick. Using your cutter, cut into rounds. Try not to twist the cutter while you are cutting out the scones or the scones will turn out wonky!
- Place the rounds of dough on a baking sheet fairly close together. Brush the top of the scones with the milk and sprinkle with the sugar, if using. Bake the scones for 10-15 minutes or until risen and golden brown on the bottom. Serve warm with butter, honey, jam or syrup.
Makes around eight scones, depending on the size of your cutter
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 482mgCarbohydrates: 38gFiber: 2gSugar: 16gProtein: 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.