Date and Walnut Scones are a delicious sweet tea time treat and they are so easy to make you can have them on your tea table in 30 minutes. All they need is a little bit of butter because of the intense flavours of the dates and walnuts.
There are many different recipes and ingredients you can include in a scone, but I fancied date and walnut. I scoured my cookbooks, but couldn’t find a date and walnut recipe, so ended up combining a couple of different recipes to create these delicious scones. If you are not a fan of dates and/or walnuts then don’t be put off, just change for other dried fruits like apricots, figs or raisins and use the nuts that you prefer, apricot and almond would be a great combination. If you can’t eat nuts, then just leave them out and add a little extra dried fruit.
You can brush the tops of the scones with milk and sprinkle them with demerara or other large crystal sugar. It certainly makes them look pretty and is a nice touch if you are entertaining guests. You can also get more scones if you use a smaller cutter, but in our house BIG scones are popular and this bake was for home consumption only, so I didn’t top them with the sugar.
Date and Walnut Scones Recipe
Date and Walnut Scones
- 50 g stoned and chopped dates 2oz
- 75 g walnut pieces 3oz
- 250 g self-raising flour 8oz
- 1 tsp baking powder
- 1 tsp Mixed Spice
- 50 g butter 2oz
- 50 g light brown soft sugar 2oz
- 1 tbsp demerara sugar optional
- 170 ml milk 6fl oz
- Place the flour in a bowl with the baking powder and mixed spice, stir until well mixed, rub in the butter (or whizz in a food processor).
- Stir in the sugar, dates, walnuts and sugar.
- Pour the milk into a well in the middle of the flour and mix with a palette knife to a soft dough. You may not need it all, add gradually until you have a soft but not a wet dough
- Roll out the dough and using a cutter, cut out 8 scones, re-rolling the dough if necessary. Place on a baking sheet, brush the tops with milk and sprinkle with demerara sugar.
- Bake in the oven at 220C for about 18 minutes until well risen and golden brown, Cool on a wire rack.
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