Description
Mary Berry’s Date and Walnut Scones are traditional scones with a flavorful combination of finely chopped dates and walnuts. These scones are slightly sweet and wonderfully textured, making them an ideal accompaniment to tea or coffee.
Ingredients
- Self-raising flour – 250g, for light and fluffy scones.
- Butter – 50g, chilled and diced, adds richness.
- Caster sugar – 50g, for a hint of sweetness.
- Chopped dates – 75g, provides natural sweetness and texture.
- Chopped walnuts – 50g, adds crunch and flavor.
- Egg – 1 large, for binding.
- Milk – 100ml, to moisten the dough.
- Extra flour – For rolling out the dough.
Instructions
Step 1: Preheat the Oven and Prepare the Tray
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Line a baking tray with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift the self-raising flour and add the diced butter.
- Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, chopped dates, and walnuts.
Step 3: Add the Wet Ingredients
- In a separate bowl, beat the egg and mix it with the milk.
- Gradually add the liquid to the dry ingredients, mixing with a knife to form a soft dough. Reserve a little of the liquid for brushing the tops of the scones.
Step 4: Shape the Dough
- Turn the dough out onto a lightly floured surface.
- Gently roll it out to a thickness of about 2.5cm (1 inch).
- Use a round biscuit cutter to cut out scones, re-rolling the dough as needed.
Step 5: Bake the Scones
- Place the scones on the prepared baking tray, spacing them slightly apart.
- Brush the tops with the reserved egg and milk mixture.
- Bake in the preheated oven for 12–15 minutes, or until the scones are golden and well-risen.
Step 6: Cool and Serve
- Transfer the scones to a wire rack to cool slightly.
- Serve warm with butter, cream, or jam for a delicious treat.