Mary Berry’s Date and Walnut Scones are made with self-raising flour, butter, caster sugar, full-fat milk, crème fraîche, Medjool dates, and walnuts. This tasty Date and Walnut Scones recipe creates a delicious treat that takes about 35 minutes to prepare and can serve up to 6 people.
Mary Berry Date And Walnut Scones Ingredients
- 500g/1lb 2oz self-raising flour (sifted), plus extra for flouring
- 100g/3½oz butter (at room temperature, chopped into small squares), plus extra for greasing
- 40g/1½oz caster sugar (or superfine sugar)
- Pinch of flaked sea salt
- 300ml/10fl oz full-fat milk (or whole milk)
- 1 tbsp crème fraîche (or sour cream)
- Medjool dates, chopped into chunks (to taste)
- Walnuts, toasted and chopped (to taste)
To Serve
- Strawberry jam
- Clotted cream (or heavy cream)
How To Make Mary Berry Date And Walnut Scones
- Preheat the oven to 220°C/425°F/Gas 6. Grease and flour on a baking tray.
- Mix dry ingredients: In a large bowl, combine the flour and butter. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and salt.
- Add wet ingredients: Gradually pour in the milk, reserving a few tablespoons for glazing. Mix in the crème fraîche until the dough is well combined.
- Incorporate dates and walnuts: Fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the dough.
- Shape the scones: Lightly flour a work surface, roll out the dough to a thickness of 2.5cm/1in, and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, being careful not to overwork the dough.
- Bake: Place the scones on the prepared baking tray and bake for 15-20 minutes, or until they are risen and golden brown.
- Serve: Enjoy the scones warm with strawberry jam and clotted cream.
Recipe Tips
- Use cold butter: Make sure the butter is cold to ensure the scones have a light and flaky texture.
- Don’t overwork the dough: Mix the dough just until the ingredients are combined to keep the scones tender and avoid a tough texture.
- Roll out gently: Roll the dough to 2.5cm/1in thick and avoid over-rolling to maintain the scones’ fluffiness.
- Ensure even spacing: Place scones at least 2.5cm/1in apart on the baking tray to allow room for rising and prevent them from sticking together.
- Bake immediately: Once shaped, bake the scones right away to achieve the best rise and avoid them becoming dense.
What To Serve With Date And Walnut Scones?
These delicious Date and Walnut Scones pair well with strawberry jam, clotted cream, honey, or butter. They can also be served alongside fresh fruit, tea, coffee, or yogurt for a tasty breakfast or afternoon snack.
How To Store Leftovers Date And Walnut Scones?
- Refrigerate: Let the leftover scones cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Allow the scones to cool completely before freezing. Place them in a freezer-safe container or bag and freeze for up to 2 months. To thaw, leave the scones at room temperature for about 30 minutes before serving.
How To Reheat Leftovers Date And Walnut Scones?
- In The Oven: Preheat the oven to 180°C/350°F. Place the scones on a baking tray and warm them for 5-10 minutes, or until heated through.
- In The Microwave: Place a scone on a microwave-safe plate and heat on high for 15-20 seconds, or until warmed.
- On Air Fryer: Preheat the air fryer to 180°C/350°F. Place the scones in the air fryer basket and heat for 3-4 minutes, or until heated through.
Mary Berry Date And Walnut Scones Nutrition Facts
Serving Size: 1 scone (makes about 6 scones)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 160mg
- Potassium: 180mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Apple Chutney Recipe
- Mary Berry Lemon And Pistachio Cake
- Mary Berry Raspberry Scones
- Mary Berry Smoked Haddock And Spinach
Mary Berry Date And Walnut Scones
Description
Mary Berry’s Date and Walnut Scones are made with self-raising flour, butter, caster sugar, full-fat milk, crème fraîche, Medjool dates, and walnuts. This tasty Date and Walnut Scones recipe creates a delicious treat that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
To Serve
Instructions
- Preheat the oven to 220°C/425°F/Gas 6. Grease and flour on a baking tray.
- Mix dry ingredients: In a large bowl, combine the flour and butter. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and salt.
- Add wet ingredients: Gradually pour in the milk, reserving a few tablespoons for glazing. Mix in the crème fraîche until the dough is well combined.
- Incorporate dates and walnuts: Fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the dough.
- Shape the scones: Lightly flour a work surface, roll out the dough to a thickness of 2.5cm/1in, and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, being careful not to overwork the dough.
- Bake: Place the scones on the prepared baking tray and bake for 15-20 minutes, or until they are risen and golden brown.
- Serve: Enjoy the scones warm with strawberry jam and clotted cream.
Notes
- Use cold butter: Make sure the butter is cold to ensure the scones have a light and flaky texture.
- Don’t overwork the dough: Mix the dough just until the ingredients are combined to keep the scones tender and avoid a tough texture.
- Roll out gently: Roll the dough to 2.5cm/1in thick and avoid over-rolling to maintain the scones’ fluffiness.
- Ensure even spacing: Place scones at least 2.5cm/1in apart on the baking tray to allow room for rising and prevent them from sticking together.
- Bake immediately: Once shaped, bake the scones right away to achieve the best rise and avoid them becoming dense.
Mary Berry Date And Walnut Scones