A visit to my family home and found my dad had made some delicious scones of which he shared with us, a cup of tea and smothered in soft butter. I’m not a Sultana fan and worried I was receiving a scone I couldn’t eat, I checked. To my great pleasure it wasn’t and my dad told me that he’d added dates and walnuts to his lovely scones. Also presenting me the packet of already prepared dates and walnuts which you can buy from supermarkets and I believe these ones were from Morrisons. In acceptance of the scone and showing my appreciation of their taste, apparently meant I’d get a copy of the recipe to try for myself. I was given fully instructions that I’d get a good serving that would last me and Will a week.
We’ll see about that!
They had a wonderfully sweet and nutty flavour with a soft texture and a thick covering of butter made them superb.
You Will Need:-
- 400g of Self Raising Flour
- 1 x 5 ml spoon (1 tablespoon) Salt
- 100g Margarine
- 50g Sugar
- 100g of Mixed Dates and Walnuts
- 1 beaten egg with sufficient milk to make 125 ml (1/4 pint) liquid.
- Rolling Pin
- Circle Cutter
- Greased Baking Tray
Bake in a hot preheated oven 220c, or gas mark 7 for about 10 mins or until sufficiently browned.
Makes roughly 15 scones
Ready To Cook:-
- Mix flour and salt and rub in margarine.
- Stir in sugar, dates and walnuts together.
- Add egg and milk leaving some for brushing the tops.
- Knead the dough lightly onto a flour surface to just over 1cm, (1/2 inch) thickness. The dough should be soft and spongy but handle very lightly for best results.
- Using cutters press out you scone circles and place onto a greased baking tray.
- Brush tops with egg and milk liquid.
- Bake in the oven.
- Once cooled cut in half with a knife and smother each side with butter, pour a cup of tea and take a seat for ten.