Date and Walnut Scones

Decadent scones infused with hazelnut liqueur, packed with sweet dates and crunchy walnuts, baked until perfectly golden-brown.

Baking Vegetarian Fruit Sweet Nuts

Estimated Nutrition

Calories

514.3

kcal / serving

3085.6 kcal total

Carbs

72.6g

per serving

435.5 g total

Fat

19.7g

per serving

118.4 g total

Protein

11.4g

per serving

68.2 g total

Cook Time

minutes

Serves

scones

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Self-Rising Flour

Baking Powder

Sugar

Dairy

225

Milk

Butter

cubed

piece

Egg

free-range

Fruits

Date

chopped

Liquids

tbsp

Hazelnut Liqueur

NutsSeeds

Walnut

chopped

Method

Glaze with reserved liquid and bake for 15 minutes until golden.

Roll dough to 4cm thickness on a floured surface and cut into rounds.

Gently work the dough until smooth.

Fold in the drained dates and walnuts to form a dough.

Gently heat milk, liqueur, and dates in a pan, then cool and drain, reserving the liquid.

Preheat oven to 200°C and grease a baking tray.

Gradually mix egg liquid into the flour, reserving 2 tablespoons for glazing.

Beat the eggs with the infused cooled milk mixture.

Rub flour, baking powder, sugar, and butter together into coarse breadcrumbs.