These date and walnut scones are light, fluffy and packed full of chewy dates and crunchy walnuts. They are absolutely delicious spread with butter and 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.
Looking for More scone recipes? Try these……
Date and Walnut Scones
- 150 g self raising flour
- 75 g wholemeal flour
- 1/2 tsp salt only if using unsalted butter
- 1 tsp mixed spice
- 50 g cold butter, diced
- 50 g light brown sugar
- 50 g dates chopped
- 25 g walnuts chopped fairly finely
- 150 ml milk or buttermilk
- 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.
- Then I tip the mixture out on to a floured work surface and lightly fold the dough over on itself a few times until smooth.
- Pat out into a round, about 1 inch thick. Using your cutter, cut into rounds. Don't twist the cutter while you are cutting out the scones or they will be wonky!
- Place on a baking sheet and bake for 10-15 minutes. By that time they should be well risen, golden and smelling lovely!