Well, it’s another miserable day here in North East Scotland and as I found a box of gorgeous Medjool dates in the cupboard and, as I haven’t put any recipes on here for ages, I thought I would bake some date and walnut scones to share with you all – not literally of course.
So, without further ado…
- 450g self-raising flour
- 4 tsp baking powder
- 100g butter
- 50g caster sugar
- 75g chopped dates (or to taste)
- 100g chopped walnuts (or to taste)
- 2 eggs
- 300ml milk
- Heat the oven to 220C (gas mark8)
- Measure the flour into a large bowl and then stir in the baking powder. Add the butter and, using your fingertips, rub in until the mixture resembles fine breadcrumbs and then stir in the caster sugar. Add the chopped dates and walnuts to the dry ingredients and mix well.
- Break the eggs into a measuring jug and whisk lightly then add milk to make 350 mls of liquid. Stir this into the dry ingredients and mix until you end up with a soft (not sticky) dough.
- Turn the mixture out onto a LIGHTLY floured surface, knead gently and then roll out until approx. 2cms thick.
- Cut out your scones to the required size using a cutter. Sometimes I just use a glass with the edge dipped in flour. I usually get about 12 large scones from this amount of dough but it all depends on how big you want them to be. After that I roll all the leftover bits of dough into one big scone and that’s is my ‘cook’s treat’, a la Nigella
- Place the scones on a baking tray and brush the tops with any leftover egg/milk mixture or using milk on its own and bake them in the oven for about 15 minutes or until well risen and golden brown.
- When done, remove from oven and place on a wire try to cool. Enjoy with lashings of butter and a cuppa.
Two simple things to remember when making scones:
1/ Don’t overwork your dough
2/ Don’t use too much flour on the work surface when rolling out the dough
Other than that, you can’t really go wrong.
Let me know how you get on.