“The more you know, the more you can create.
There’s no end to imagination in the kitchen.”
I just love adding new flavours when baking scones!
Chopped dates and walnuts give these scones wonderful texture and taste.
I really enjoy dates…don’t you?
- 350g self-raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 50g butter, cut in pieces
- 8 chopped dates
- 50g chopped walnuts
- 30g soft dark brown sugar
- 175ml milk
- Juice of ½ lemon
- 2 eggs, beaten
- Demerara sugar for sprinkling
The soft dark sugar brings some colour and a depth of flavour to these scones.
Stir and mix through all the dry ingredients.
Use a knife to bring the dough in from the sides.
- Preheat the oven to 220C/425F/Gas 7
- Sift flour and baking powder into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, chopped dates and walnuts.
- Beat the egg in a measuring jug, then set aside a tablespoon for glazing the scones later.
- Add the lemon juice to the milk , then whisk in with the egg.
- Make a well in the centre of the dry ingredients, gradually add the wet to the dry mixture.
- Stir from the edges to the centre of the bowl, until you have a soft slightly sticky dough. Don’t worry if some liquid is left.
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Use a fluted cutter, dip, cut and lift, to stamp out the scones. Try not to twist before you lift the scone.
- Arrange the scones on a parchment lined baking tray and brush the tops with an egg wash.
- Sprinkle with demerara sugar and bake for 12-15 minutes in the oven.
- Cool on a wire tray and cover with a clean tea towel.
Love seeing the sprinkles of demerara sugar…Oven ready now!
Cool and cover with a clean tea towel…like hidden treasure!
Sweet or savoury, I do enjoy baking scones and sharing my recipes with you all.
Watch out for the next one,