Date Walnut Scones Recipes

DATE AND WALNUT SCONES

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.

DATE & WALNUT SCONES

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.

DATE AND WALNUT SCONES

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.

EASY DATE AND WALNUT SCONES

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.

CINNAMON DATE SCONES

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

WALNUT SCONES

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.

MAPLE WALNUT SCONES

Steps:

• Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
• Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
• Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
• Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

SPICED DATE & NUT SCONES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
• Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
• Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
• Place the flaxseeds in a dry blender and grind them into a powder.
• Add the water and blend until a gummy mixture is achieved, about 30 seconds.
• Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
• Pour into the flour mixture and mix just until everything is evenly moistened.
• Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
• (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
• Combine the sugar with the cinnamon in a small bowl.
• Sprinkle the mixture generously over the top of the scones.
• Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
• With a spatula, transfer the scones to a cooling rack.
• Serve hot or warm.
• Cool leftovers completely before storing in an airtight container in the refriderator for future use.

DATE AND CHOCOLATE CHIP WHOLE WHEAT SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
• Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
• Bake in preheated oven until risen and golden brown, 10 to 12 minutes.