Date And 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 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.

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.

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.

DATE PECAN SCONES

Steps:

• Preheat oven to 350ºF (180ºC). Line a 12 x 18" (30 x 45 cm) baking sheet with parchment paper.
• Place the butter, both flours, sugar, salt, baking powder and baking soda into the bowl of a food processor (or use a pastry blender). Process until the mixture is very fine. Transfer to a large bowl and add the pecans and dates. Pour the cream and vanilla over the top. Mix with a fork until a crumbly dough forms.
• Turn onto a work surface. Press the mixture together very lightly - it should be fairly dry. Cut into twelve 2 1/2" rounds (7 cm) or eighteen 1 1/2" rounds (4 cm). Place on the prepared pan. Brush with cream and sprinkle with sugar.
• Bake for 20 to 25 minutes until golden. Serve warm. Best served the day they are made.