DATE & WALNUT SCONES
I remember these baking in the oven when I was a child. My Nan used to make the most wonderful date scones. I have a recipe of her's which is handwritten in pencil and so very faded, I could never make out the weights so have never attempted making them (even though I could just make out the ingredients). But to my suprise I found this in a paper and the ingredients are so close to my Nan's handwritten recipe that I just had to save this recipe to make these wonderful scones when the weather gets cooler ...... Served with jam and cream.......Ahh Nan's comfort food..... Can't wait!
Provided by Tisme
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
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