Date & Walnut Scones
photo by Jubes
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 375 g self raising flour
- 1 pinch table salt
- 2 tablespoons caster sugar
- 100 g dates, pitted and chopped
- 50 g walnuts, chopped
- 1 lemon, only zest of lemon needed, finely grated
- 150 ml milk
- 150 ml cream
- 2 eggs
- plain flour, extra for dusting
- milk, extra for brushing
directions
- Prehaeat fan forced oven to 180c.
- 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.
- Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
- 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).
- Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
- 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.
- Bake scones for 20 minutes or until golden.
- Serve warm with favourite topping.
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Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
Tisme
Australia