I personally prefer regular sultana scones but my sister loves date and walnut. I made these for her to eat in hospital as breakfast/dessert/afternoon snack!
Makes 6
225g self raising flour
1/2 tsp baking powder*
pinch of salt
2 handsful of chopped dates (I judge fruit quantities by eye to get a nice distribution of fruit into each bite)
150ml milk
50g butter, room temperature
1 tbsp caster sugar
a handful of chopped walnuts
– Heat to oven to gas mark 7 and grease a large baking tray.
– In a bowl mix together the flour, baking powder and salt.
– In a separate jug measure out your milk and then add the dates to soak while you do the next stage. You can also chop them by putting the whole dates and the milk in a goblet blender and pulsing them until they’re chopped and mixed together.
– Add the butter to the flour and use your hands to rub it until it is fully mixed and looks like fine breadcrumbs.
– Add the sugar and walnuts.
– Pour the dates and milk into the flour and mix well until it forms a soft dough, adding more milk a tablespoon full at a time if necessary.
– Roll out the dough to a thickness of one inch and use a large cutter to cut out rounds of dough and place on the prepared baking tray.
– Bake for 15 minutes.
– Serve warm with clotted cream or whatever topping strikes you.
* I may revise this quantity of baking powder. My self raising flour is playing silly buggers at the minute and isn’t doing much raising so I erred on the generous side.
Anna in the kitchen 