Medjool Date And Walnut Scones
These delightful Medjool date and toasted walnut scones are a perfect treat for any time of day. The combination of the sweet dates, crunchy walnuts, and tender scone make for a deliciously indulgent experience. Enjoy these scones warm with a generous spread of strawberry jam and a dollop of creamy clotted cream for a truly satisfying treat.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz self-raising flour
- 100g/3½oz butter
- 40g/1½oz caster sugar
- pinch flaked sea salt
- 300ml/10fl oz full-fat milk
- 1 tbsp crème fraîche
- Medjool dates
- , toasted and chopped (to taste) walnuts
- strawberry jam
- clotted cream
Instructions
- Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray.
- Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together.
- Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined.
- Add dates and walnuts, to taste, ensuring that theyâre evenly dispersed.
- Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough.
- Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown.
- Serve with good-quality strawberry jam and clotted cream.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 6 large scones
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