Easy Date and Walnut Scones
Easy date and walnut scones, the perfect bake for picnics and afternoon tea!
Servings 8
Calories 402kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Mixing Bowl
- Baking Sheets
Ingredients
- 450 g Self Raising Flour
- 1 teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
- 1 teaspoon Mixed Spice
- 100 g Butter
- 70 g Caster Sugar
- 300 ml Buttermilk
- 50 g Dates stoned and chopped
- 60 g Walnuts chopped
- 2 tablespoon Milk for glazing
Instructions
- Preheat the oven to 220°c (200 fan/ Gas 7) and line a baking tray with baking paper.
- Sieve the flour into a large mixing bowl and stir in the salt, bicarbonate of soda, and mixed spice.450 g Self Raising Flour, ¼ teaspoon Salt, 1 teaspoon Mixed Spice, 1 teaspoon Bicarbonate of Soda
- Rub the cubed cold butter in with your hands until you get a breadcrumb consistency.100 g Butter
- Stir in the sugar with a metal knife.70 g Caster Sugar
- Add the buttermilk to the flour, along with the chopped dates and walnuts. Use the metal knife to mix it in.300 ml Buttermilk, 50 g Dates, 60 g Walnuts
- Use your hands to form a dough, handling it as little as possible.
- Flour a worktop or wooden board and using your hands (no need for a rolling pin), shape it into a round, about 4cm thick.
- Use a biscuit cutter to stamp out the scones (try not to twist the cutter otherwise the tops will bake unevenly). Depending on the size of biscuit cutter, you should get around 8-10 scones from the recipe (I personally find a 5cm cutter works best). You'll need to reform the dough a few times to get the maximum amount of scones from the dough.
- Place the scones on a non-stick baking tray (you can line your baking tray if you wish) and glaze the tops with milk.2 tablespoon Milk
- Bake in the oven for 12-14 minutes until the scones are well risen. Allow them to cool for a few minutes before removing them to a wire rack with a cake slice.
Video
Notes
Top Tips:
- This recipe uses buttermilk. If you can't get hold of buttermilk, you can make your own by squeezing some lemon juice into milk and leaving it to stand at room temperature for 30 minutes before using. The buttermilk helps the scones become light and fluffy.
- 💡 Pro Tip: Homemade buttermilk is thinner than commercially produced buttermilk. You may not need to use the full amount as it could make your dough too thin and sticky. If using homemade buttermilk, add half the amount to start with and gradually add more if needed in order to make a soft dough.
- Always use cold cubed butter straight from the fridge. If you try to rub in soft warm butter you will be left with a sticky mess. Cold butter helps to give the scones the perfect texture.
- You don't need a rolling pin to roll out the dough. Just shape it with your hands for rustic looking scones.
- Use wholemeal self raising flour for wholemeal date and walnut scones.
- Try different dried fruit and nuts! Raisins, chopped dried apricots, and pecan nuts would all work well.
- Omit the nuts completely if necessary and add more dates or other dried fuit.
- Sprinkle with demerara sugar before baking for an extra special crunchy topping.
- To Store. Keep in an airtight container for up to 3 days.
- To Reheat. Sprinkle the scones with a little water and pop them back into a hot oven for a few minutes to warm through.
- To Freeze. Scones freeze really well. Place the cooled scones into a freezer-safe container and freeze for up to 3 months.
Nutrition Facts
Easy Date and Walnut Scones
Amount per Serving
Calories
402
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
116
mg
5
%
Potassium
197
mg
6
%
Carbohydrates
61
g
20
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
12
g
24
%
Vitamin A
78
IU
2
%
Vitamin C
1
mg
1
%
Calcium
83
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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