I picked up some locally grown organic walnuts at the market last week, they taste so much better fresh from the shell. Whilst cracking them open, I decided to bake some scones, using the walnuts and some dates for some extra sweetness. I don’t add much sugar to my scones (as I usually lather them in jam) so just add more sugar if you prefer a sweeter scone.
2 cups SR flour
1 tbs castor sugar
1 heaped tbs butter (at room temperature)
1 cup buttermilk
1/2 cup fresh walnuts, chopped
1/2 cup dates (dried or fresh), chopped
Pre-heat the oven to 180C & grease and line a baking tray.
Sift the flour and the sugar together in a bowl.Using the tips of your fingers, gently rub the butter into the flour mixture until it roughly resembles breadcrumbs. (don’t be concerned if there are still a few lumps).
Add the buttermilk, stir gently with a fork and then use your hands to mix into a ball. The dough should be slightly sticky but not too dry, if it is a little dry add some more buttermilk. Using your hands gently mix through the walnuts and dates.
Put the dough on a lightly floured bench and knead it a little so the dough is nice and smooth and about 1 inch thick. Be careful not to over work it.
Using a round cutter (size is a matter of preference) cut out rounds and cluster them on the baking tray. Re roll the dough and repeat until all the dough is used up.
Baste the tops of the scones with some milk and bake for 15-20 minutes until golden & cooked through.