DATE AND WALNUT SCONES
These date and walnut scones are light, fluffy and packed full of chewy dates and crunchy walnuts. They are absolutely delicious spread with butter and jam or honey!
Provided by Nickki Thompson
Categories Little Cakes & Bakes
Time 25m
Number Of Ingredients 10
Steps:
- Sieve the flour and salt (if using) into a bowl. Stir in the brown sugar, mixed spice, dates and walnuts. Rub in the cold diced butter until you have a mixture that looks like breadcrumbs.
- Pour in the milk and mix to a soft dough. I'm always cautious of overmixing when making scones so I use my hands and stop mixing as soon as the mixture comes together.
- Tip the mixture out on to a lightly floured work surface and lightly fold the dough over on itself a few times until smooth.
- Pat the dough out into a circle about 1-1 1/2 inch thick. Using your cutter, cut into rounds. Try not to twist the cutter while you are cutting out the scones or the scones will turn out wonky!
- Place the rounds of dough on a baking sheet fairly close together. Brush the top of the scones with the milk and sprinkle with the sugar, if using. Bake the scones for 10-15 minutes or until risen and golden brown on the bottom. Serve warm with butter, honey, jam or syrup.
Nutrition Facts : Calories 257 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 482 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
DATE AND WALNUT SCONES
Light and delicious scones with added dates and walnuts, a real treat.
Provided by Janice Pattie
Categories Baking
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 33 g, Protein 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 49 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
WALNUT SCONES
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
Provided by Cassie Best
Categories Afternoon tea, Snack, Supper
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
- Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
DATE & WALNUT SCONES
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!
Provided by Tisme
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
EASY DATE AND WALNUT SCONES
Easy date and walnut scones, the perfect bake for picnics and afternoon tea!
Provided by Beth Sachs
Categories Snack
Time 22m
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°c (200 fan/ Gas 7) and line a baking tray with baking paper.
- Sieve the flour into a large mixing bowl and stir in the salt, bicarbonate of soda, and mixed spice.
- Rub the cubed cold butter in with your hands until you get a breadcrumb consistency.
- Stir in the sugar with a metal knife.
- Add the buttermilk to the flour, along with the chopped dates and walnuts. Use the metal knife to mix it in.
- Use your hands to form a dough, handling it as little as possible.
- Flour a worktop or wooden board and using your hands (no need for a rolling pin), shape it into a round, about 4cm thick.
- Use a biscuit cutter to stamp out the scones (try not to twist the cutter otherwise the tops will bake unevenly). Depending on the size of biscuit cutter, you should get around 8-10 scones from the recipe (I personally find a 5cm cutter works best). You'll need to reform the dough a few times to get the maximum amount of scones from the dough.
- Place the scones on a non-stick baking tray (you can line your baking tray if you wish) and glaze the tops with milk.
- Bake in the oven for 12-14 minutes until the scones are well risen. Allow them to cool for a few minutes before removing them to a wire rack with a cake slice.
Nutrition Facts : Calories 402 kcal, Carbohydrate 61 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 116 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 5 g, ServingSize 1 serving
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