Mar 4, 2012

The Yummiest Little Uglies... Rustic Date & Walnut Scones

You're Mumma probably told you, "Never judge a book by it's cover"

Well, today I give you the yummiest little uglies: Rustic Date and Walnut Scones . . . don't hate them because they're ugly.

They taste DE-LisH-Ous!

They are super easy and quick to make . . . under 30 minutes, from start to finish . . . from idea or craving to afternoon tea!

They are a bit of a throw together combo of a base recipe my Mum gave me years ago, some of my favourite sweet ingredients and a craving for home baked afternoon tea today.

Rustic Date & Walnut Scones


Scone Base
3 cups Self Raising Flour
1 Tbs Castor Sugar
80g Butter
250ml Milk

100g Walnuts
100g Dates
100g Sugar
60g Butter
1tsp cinnamon
1/2 tsp nugmeg


Make filling first by processing dates and walnut in food processor until evenly mixed and blended.

In heavy based pot melt butter and mix in sugar until dissolved. Be mindful not to burn butter.
Then stir in the dates and walnuts and set aside to cool slightly whilst baking scone base.

In a bowl combine flour and sugar. Add in softened butter and rub together till like fine breadcrumbs. *The quickest easiest way to do this is with a pastry blender tool but if you don't have one you can achieve the same using a balloon egg whisk.

Add ALL the milk at once and use a knife to cut it in (basically use knife in place of spoon - this is to help avoid over kneading and mixing which will make your mix cook tough and heavy rather than light and fluffy)
Once just combined tip out onto lightly floured surface and knead LIGHTLY (only 4 -5 times - remember light and fluffy!)

Using your hands and the heel of your palm flatten the dough out into two rectangles about 1cm thick . . . don't worry about getting it perfect - in shape or thickness - this recipe is called 'rustic' for a reason . . . we're not going for pretty here.

Spread slightly cooled filling evenly over flattened dough - just leave about 2cm along one long edge that will be the outside of your roll.
Roll up to form two long rolls and then using a sharp knife slice into rolls approximately 1 -2 cms thick.

Lay rolls about 1cm apart on lightly greased tray and bake at 200c for 10 minutes.
Allow to cool on cooling rack.

ENJOY... Just the right crunch on the outside . . . super fluffy and light on the inside . . . with yummy, yummy hits of sweet buttery, walnut and date goodness!

I have to admit, even I thought, "UUUUG-LY!" as these came out of the oven . . . but they smelt divine and please take my word for it - bake up some of these Date & Walnut Rustic Scones.

And if you can't handle the sweetness, don't like dates, or walnuts aren't your thing . . . the base recipe makes the most delicious and easy scones - perfect for jam & cream . . . simply roll out to about 2-3 cms thick and use a scone cutter to cut and bake as for the scone scrolls! 

Happy Days ☺

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