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Medjool Date and Walnut Scones

Large, sweet Medjool date and walnut scones served with strawberry jam and indulgent clotted cream for a delicious teatime treat.

BakingVegetarianWalnutsDatesAfternoon Tea

Estimated Nutrition

Per Serving Total
Calories 708.7 kcals 4252 kcals
Carbohydrates 91.9 grams 551.6 grams
Fat 32.1 grams 192.4 grams
Protein 13.1 grams 78.5 grams
Cook Time
20 mins
Produces
6 scones
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
500
g
Self-Raising Flour
Sifted, plus extra for flouring
40
g
Caster Sugar
CondimentsSauces
1
unit
Strawberry Jam
For serving
Dairy
100
g
Butter
At room temperature, chopped into little squares, plus extra for greasing
300
ml
Full-Fat Milk
Reserve a few tablespoons for a glaze
1
tbsp
Crème Fraîche
1
unit
Clotted Cream
For serving
Fruits
100
g
Medjool Dates
Chopped into chunks, quantity to taste
NutsSeeds
1
pinch
Sea Salt
Flaked
50
g
Walnuts
Toasted and chopped, quantity to taste

Steps

  • Preheat the oven to 220°C and grease and flour a baking tray.
  • Rub the butter into the flour in a large bowl to create breadcrumbs.
  • Mix in the sugar and salt.
  • Gradually add the milk, reserving some for glazing, and mix in the crème fraîche.
  • Stir in the chopped dates and walnuts until evenly distributed.
  • Roll the dough on a floured surface to a 2.5cm thickness.
  • Cut out six scones using a round pastry cutter.
  • Bake on the prepared tray for 15 to 20 minutes until golden-brown.
  • Serve warm with strawberry jam and clotted cream.