Name: Date and walnut scones with honey cinnamon butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups self-raising flour; 40g unsalted butter, chopped; 3/4 cup pitted dates, chopped; 1/3 cup walnuts, toasted, chopped; 1/4 cup brown sugar; 150ml milk; 1 free-range egg, beaten; 1/2 cup pure icing sugar; 2 tsp hot water; HONEY CINNAMON BUTTER; 125g unsalted butter, softened; 2 Tbsp Wild Nectar Orange Blossom Honey, plus extra, to drizzle; 1/4 tsp ground cinnamon

Enjoy the comforting embrace of these delightful date and walnut scones with honey cinnamon butter.

Simply mix up and bake these fluffy beauties, then top with a whipped honey butter made with Wild Nectar Honey that has a hint of spice and is surprisingly easy to make.

What’s the secret to moist scones?

Don’t overmix your dough. Overmixing or handling the dough too much can produce tough and dry scones. Mix the ingredients only until they are just combined. Use a light touch when shaping and cutting the dough.

Keep your butter and other dairy ingredients cold. Cold butter, when it melts in the oven, creates steam, contributing to the scones’ flakiness and moisture. You can freeze the butter and grate it into the dry ingredients for better distribution.

Don’t Overbake: Overbaking is a common culprit for dry scones.

How to make date and walnut scones

Ingredients

2 cups self-raising flour

40g unsalted butter, chopped

3/4 cup pitted dates, chopped

1/3 cup walnuts, toasted, chopped

1/4 cup brown sugar

150ml milk

1 free-range egg, beaten

1/2 cup pure icing sugar

2 tsp hot water

HONEY CINNAMON BUTTER

125g unsalted butter, softened

2 Tbsp Wild Nectar Orange Blossom Honey, plus extra, to drizzle

1/4 tsp ground cinnamon

Method

Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper.

Sift flour into a large bowl. Add butter. Rub in lightly using fingertips. Stir in dates, walnuts and sugar.

Make a well in the centre of the flour mixture. Pour in combined milk and egg, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not overmix.

Turn onto a lightly floured surface. Shape into a 16 x 12cm rectangle (approx. 3cm high). Using a floured knife, cut out 6 square-ish scones. Arrange close together on tray. Brush with reserved milk mixture.

Bake for 12-15 minutes, until scones sound hollow when tapped. Cool on a wire rack.

In a small bowl, combine icing sugar and enough hot water to create a thick icing. Drizzle icing over scones.

For the Honey cinnamon butter, in a small bowl using an electric hand mixer, beat all ingredients together. Serve scones with honey cinnamon butter and drizzled with extra honey.

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Lemonade scones

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

What’s the secret to moist scones?

How to make date and walnut scones

Ingredients

Method

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