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Date and walnut scones

These delicious Date and Walnut Scones are from Gary Mehigan’s cookbook, Good Food Every Day © Penguin Random House, RRP $39.99, see the notes section below for more information

12 Ingredients


  • 425g self-raising flour, plus extra for dusting

  • 2 tablespoons caster sugar

  • 1 teaspoon baking powder

  • Pinch of fine sea salt

  • 100g dates, pitted and chopped

  • 50g walnuts, chopped

  • Finely grated zest of 1 lemon

  • 150ml milk, plus extra for brushing

  • 150ml pouring cream

  • 1 free-range egg

  • Thick cream, to serve

  • Homemade jam, to serve

5 Method Steps


  • Step 1

    Preheat the oven to 180°C fan-forced (200°C conventional).

  • Step 2

    Sift the flour

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    (425g self-raising flour, plus extra for dusting), sugar (2 tablespoons caster sugar), baking powder (1 teaspoon baking powder) and salt (Pinch of fine sea salt) into a large mixing bowl. Add the dates (100g dates, pitted and chopped), walnuts (50g walnuts, chopped) and lemon zest (Finely grated zest of 1 lemon) and mix lightly. Make a well in the centre.


  • Step 3

    Whisk the milk (150ml milk, plus extra for brushing), cream (150ml pouring cream) and egg (1 free-range egg) in a small bowl, then pour into the well. Using your fingers, gently draw the flour into the milk mixture to form a soft dough. Knead lightly to bring the dough together into a ball but don’t overwork it.

  • Step 4

    Turn the dough out onto a lightly floured benchtop. Press lightly with your fingertips to flatten it, then gently roll out the dough until 2–3 cm thick. Use a 5–6 cm scone or biscuit cutter to cut into rounds. Place the dough rounds on a non-stick baking tray, leaving 2–3 cm between each one, and brush with a little milk.

  • Step 5

    Bake the scones for 20 minutes or until golden. Serve warm. There is nothing better than a big dollop of thick cream and homemade jam (Homemade jam, to serve) to make them extra special.
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Recipe Notes

This recipe is an extract from Gary Mehigan’s cookbook Good Food Every Day © Penguin Random House, RRP $39.99. You can find out more here.

Tips from Gary

  • If you work the dough quickly the scones will be a little more crumbly. If you knead the dough for 30–40 seconds they will be a little more bread-like in texture, so experiment to see which style you prefer.
  • Brush the tops of the scones with a little milk, cream or egg wash (egg beaten with a splash of milk) for a lovely golden finish.
Image by Gary Mehigan

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