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?
nDon’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.
nKeep 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.
nDon’t Overbake: Overbaking is a common culprit for dry scones.
nHow to make date and walnut scones
Ingredients
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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