Date & Walnut Scones

Total Time
35mins
Prep 15 mins
Cook 20 mins

I remember these baking in the oven when I was a child. My Nan used to make the most wonderful date scones. I have a recipe of her's which is handwritten in pencil and so very faded, I could never make out the weights so have never attempted making them (even though I could just make out the ingredients). But to my suprise I found this in a paper and the ingredients are so close to my Nan's handwritten recipe that I just had to save this recipe to make these wonderful scones when the weather gets cooler ...... Served with jam and cream.......Ahh Nan's comfort food..... Can't wait!

Ingredients Nutrition

Directions

  1. Prehaeat fan forced oven to 180c.
  2. Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
  3. Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
  4. Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
  5. Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
  6. Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
  7. Bake scones for 20 minutes or until golden.
  8. Serve warm with favourite topping.
Most Helpful

This was one of the worst recipes I've ever used. The batter was so runny that I had to add some more flour to thicken it up so I could handle it. Also, no butter? No rising agent? Huge liquid ratio? Against my better judgement I tried this out, and I regret it. They look terrible and taste terrible. Gluey hockey pucks.

dennymah March 14, 2012

Excellent scones Tisme. Easy to make and no butter to rub in. I used 150 grams of dates but otherwise kept to the recipe. The mixture was a little too moist to cut scones...so worked in some extra flour lightly on the bench. I used light thickened cream and lite milk as these were what we had in the fridge- worked perfectly. Made a baker's dozen of 13 totally awesome scones that were all gobbled up with delight. Served hot from the oven with butter. With me being gluten-free my family give 5 stars and all loved these scones. The hint of lemon and walnuts were a winner with the dates. Photo also posted.

**Jubes** September 19, 2011