A simple to make, from scratch scone recipe with the addition of dates and walnuts. The tops of the scones are sprinkled with a cinnamon-sugar before baking, for added flavor and spice.
In this recipe I used chopped date pieces from Let’s Date. They resemble the texture of raisins, but have a caramel flavor to them. You can also use fresh, pitted dates, chopped into pieces instead. Pecans would be a great substitution for walnuts if you prefer pecans over walnuts. For the cinnamon-sugar topping, I used date sugar for more date flavor, but regular white granulated sugar can be used instead.
Walnut Date Scones
Print RecipeIngredients
- SCONES:
- 1 egg, beaten
- 1 tablespoon vanilla extract (I used Rodelle Baker’s Extract)
- 1/2 cup heavy cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 5 tablespoons white granulated sugar
- 1 tablespoon light brown sugar
- 1/2 cup cold, unsalted butter, cubed
- 1/4 cup chopped, pitted dates
- 1/4 cup chopped walnuts
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar (I used date sugar, but you can use white sugar) mixed with 1/2 teaspoon ground cinnamon
Instructions
SCONES: In a small bowl, whisk together the egg, vanilla extract and heavy cream. Let mixture sit while you prepare the dry ingredients.
Sift together the flour, baking powder, salt, nutmeg, cinnamon and both sugars in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. Stir the wet ingredients into the dry and mix until just combined. Gently fold in the chopped dates and walnuts. Dump the scone dough on a piece of parchment paper and pat into an 8-inch circle, approximately 1-1/2 inches high. Place in the refrigerator to chill for at least one hour or cover overnight.
Once chilled, preheat oven to 375-degrees. Prepare the topping. Cut the circle into 8 pie shaped slices and transfer to prepared cookie sheet to add the topping.
TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle the cinnamon-sugar mixture on top of each scone.
Bake scones in 375-degree oven for 22-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Scones stay fresh for 3-4 days.
These can be made on a cookie sheet or with a scone pan. I like my scone pan because it helps the scones keep their perfect triangle shape. Scones can also be cut out using a biscuit cutter for a round shape (but check the bake time if the scones are smaller they may need less time to bake).
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