Date Walnut Scones Food

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.

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.

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 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.

OATMEAL DATE DROP SCONES

Steps:

• In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)

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.