Mary Berry Date And Walnut Scones

I’ll be honest — the first time I tried to bake scones with fruit and nuts, I thought I’d invented a new type of brick. They were that dense. I had this romantic idea of serving warm, golden scones with tea, like some soft-focus countryside dream. Instead, I ended up with doughy sadness that wouldn’t rise if you begged it.

But Mary Berry — bless her calm, flour-dusted hands — got me back on track. Her Date and Walnut Scones recipe is a gentle classic. It’s simple, but not bland. Elegant, but not fussy. And when done right, it gives you tall, golden scones with soft dates tucked inside and a buttery crunch of walnut in every bite.

It’s the kind of bake that doesn’t need a celebration. Just a kettle boiled and someone to share them with.

Ingredients List

• 250g self-raising flour
  Light and reliable — the backbone of a proper British scone.
• 1 tsp baking powder
  Just a little lift. Don’t overdo it.
• 1 tsp mixed spice
  Adds a quiet hum of warmth — cinnamon, nutmeg, a whisper of clove.
• 50g cold butter, cubed
  Straight from the fridge. No softening — we want flaky layers.
• 50g light brown sugar
  Gentle sweetness with a bit more character than white sugar.
• 50g chopped dates
  Sticky, sweet little gems. Chop finely or they’ll clump.
• 75g walnut pieces
  Earthy crunch — I keep a stash in the freezer to stop them going rancid.
• 170ml milk
  Whole milk, if you’ve got it. Add slowly — you might not need all of it.
• 1 tbsp demerara sugar (optional)
  For that golden, caramelised top.

How To Make It

1. Preheat your oven to 220°C (200°C fan) / 425°F. Line a baking tray.
   (I always forget this bit and have to wait awkwardly while the dough softens on the counter.)
2. In a large mixing bowl, sift the flour, baking powder, and mixed spice.
3. Add the butter, then use your fingertips to rub it in gently until the mix looks like rough breadcrumbs.
   (Don’t rush this — take your time. It’s oddly calming.)
4. Stir in the sugar, chopped dates, and walnuts. If the dates clump, toss them in a little flour first.
5. Make a well in the middle and pour in most of the milk. Use a knife (not a spoon!) to gently bring it together into a soft dough. Add more milk only if it’s too dry.
6. Turn the dough onto a floured surface. Pat it (don’t roll it) to about 2cm thick. This part always reminds me of pressing damp sand into shapes as a kid.
7. Cut out 6–8 rounds with a floured cutter. Press straight down — no twisting, or they won’t rise evenly.
8. Place them on the tray, brush with milk, and sprinkle with demerara sugar if you like a crunch on top.
9. Bake for 18 minutes until golden and tall. Cool on a wire rack… if you can wait.

Common Mistakes

Why are my scones flat?
You may have twisted the cutter or overhandled the dough. Press straight down and keep things light.

Why are they dry or crumbly?
Too much flour, not enough milk, or overbaking. Also — dates suck up moisture, so don’t skimp on them.

Why is the texture tough?
Overmixed dough is the villain here. Stir just until it holds together.

Can I skip the walnuts?
Yes, but you’ll miss that lovely nutty crunch. Try chopped pecans instead, or leave them out entirely.

Storage and Reheating Tips

Room Temp:
Keep in an airtight tin for up to 2 days. Best the day they’re made.

Freezer:
Wrap individually, freeze for up to 3 months. Defrost at room temp or toast straight from frozen.

To Reheat:

• Oven: 175°C / 350°F for 6–8 minutes.
• Microwave: 20 seconds wrapped in a damp towel — not perfect, but fine in a pinch.
• Toaster oven: Crisp outside, soft inside — perfect.

What To Serve With It

• Clotted cream and jam — I’m partial to damson or fig for these.
• A strong cuppa — Earl Grey, if you’re feeling fancy. Builder’s brew for everyday comfort.
• Cheese and butter — Sounds odd? Trust me. Dates and cheddar are a dream combo.

FAQ Section

Can I make these gluten-free?
Yes — use a gluten-free self-raising blend and ½ tsp xanthan gum for structure. They’ll be a bit crumblier, but still tasty.

Can I use other dried fruit?
Of course. Apricots or figs work beautifully. Just chop them small.

Do I have to use mixed spice?
Not strictly, but it adds depth. A pinch of cinnamon and nutmeg works too.

Can I prepare them ahead?
Yes — chill the cut scones (unbaked) for a few hours or freeze them. Bake straight from frozen, adding 2 minutes.

Try More Recipes:

• Mary Berry Lemon Courgette Cake
• Mary Berry Biscuit Base Lemon Meringue Pie
• Mary Berry Eccles Cakes