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Date and walnut scones recipe
Date and walnut scones recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try Gary Mehigan's irresistible Date and Walnut Scones from Good Food Every Day cookbook.
Ingredients:
  • 425g self-raising flour, plus extra for dusting
  • 4.00 gm baking powder
  • Pinch of fine sea salt
  • 100g dates, pitted and chopped
  • 50g walnuts, chopped
  • Finely grated zest of 1 lemon
  • 150ml milk, plus extra for brushing
  • 150ml pouring cream
  • 1 free-range egg
  • Thick cream, to serve
  • Homemade jam, to serve
Instructions:
  • Preheat the oven to 180°C (fan-forced) or 200°C (conventional).
  • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add dates, walnuts, and lemon zest, mix gently, then create a well in the center.
  • Combine milk, cream, and egg in a small bowl, then pour into the center. Use your fingers to gently incorporate the flour into the mixture until a soft dough forms. Lightly knead the dough into a ball without overworking it.
  • Transfer the dough to a lightly floured surface. Gently press and flatten it with your fingertips, then roll it out to a thickness of 2–3 cm. Use a 5–6 cm cutter to create rounds. Arrange the rounds on a non-stick baking tray, ensuring there is space between each one, and brush them with a touch of milk.
  • Bake the scones for 20 minutes or until golden. Serve warm with a generous spoonful of thick cream and homemade jam for maximum delight.

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