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.

Baking Vegetarian Walnuts Dates Afternoon Tea

Estimated Nutrition

Calories

708.7

kcal / serving

4252 kcal total

Carbs

91.9g

per serving

551.6 g total

Fat

32.1g

per serving

192.4 g total

Protein

13.1g

per serving

78.5 g total

Cook Time

minutes

Serves

scones

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Self-Rising Flour

Sifted, plus extra for flouring

Caster Sugar

CondimentsSauces

unit

Strawberry Jam

For serving

Dairy

100

Butter

At room temperature, chopped into little squares, plus extra for greasing

300

Full-Fat Milk

Reserve a few tablespoons for a glaze

tbsp

Crème Fraîche

unit

Clotted Cream

For serving

Fruits

100

Medjool Date

Chopped into chunks, quantity to taste

NutsSeeds

pinch

Sea Salt

Flaked

Walnut

Toasted and chopped, quantity to taste

Method

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.