Best 9 Date Walnut Scones Recipes

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Date and walnut scones are delightful treats that combine the sweetness of dates with the nutty flavor of walnuts, offering a perfect balance of flavors. Crafting these scones from scratch may seem daunting, but with the right recipe and a bit of patience, you can create mouthwatering date walnut scones that will impress your family and friends. With endless variations in ingredients and preparation methods, finding the perfect recipe suited to your taste and skill level is key to creating the ultimate date walnut scones. This article aims to provide you with the information and guidance you need to select the best recipe and create delectable date walnut scones that will become a staple in your baking repertoire.

Let's cook with our recipes!

DATE AND WALNUT SCONES



Date and Walnut Scones image

These date and walnut scones are light, fluffy and packed full of chewy dates and crunchy walnuts. They are absolutely delicious spread with butter and jam or honey!

Provided by Nickki Thompson

Categories     Little Cakes & Bakes

Time 25m

Number Of Ingredients 10

150g self raising flour
75g wholemeal flour
1/2 tsp salt, only if using unsalted butter
1tsp ground mixed spice
50g cold butter, diced
50g soft light brown sugar
50g dates, chopped
25g walnuts, chopped fairly finely
150ml milk or buttermilk
1 tbsp milk to glaze and demerara sugar for the topping (optional)

Steps:

  • Sieve the flour and salt (if using) into a bowl. Stir in the brown sugar, mixed spice, dates and walnuts. Rub in the cold diced butter until you have a mixture that looks like breadcrumbs.
  • Pour in the milk and mix to a soft dough. I'm always cautious of overmixing when making scones so I use my hands and stop mixing as soon as the mixture comes together.
  • Tip the mixture out on to a lightly floured work surface and lightly fold the dough over on itself a few times until smooth.
  • Pat the dough out into a circle about 1-1 1/2 inch thick. Using your cutter, cut into rounds. Try not to twist the cutter while you are cutting out the scones or the scones will turn out wonky!
  • Place the rounds of dough on a baking sheet fairly close together. Brush the top of the scones with the milk and sprinkle with the sugar, if using. Bake the scones for 10-15 minutes or until risen and golden brown on the bottom. Serve warm with butter, honey, jam or syrup.

Nutrition Facts : Calories 257 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 482 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

DATE & WALNUT SCONES



Date & Walnut Scones image

I remember these baking in the oven when I was a child. My Nan used to make the most wonderful date scones. I have a recipe of her's which is handwritten in pencil and so very faded, I could never make out the weights so have never attempted making them (even though I could just make out the ingredients). But to my suprise I found this in a paper and the ingredients are so close to my Nan's handwritten recipe that I just had to save this recipe to make these wonderful scones when the weather gets cooler ...... Served with jam and cream.......Ahh Nan's comfort food..... Can't wait!

Provided by Tisme

Categories     Scones

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

375 g self raising flour
1 pinch table salt
2 tablespoons caster sugar
100 g dates, pitted and chopped
50 g walnuts, chopped
1 lemon, only zest of lemon needed, finely grated
150 ml milk
150 ml cream
2 eggs
plain flour, extra for dusting
milk, extra for brushing

Steps:

  • Prehaeat fan forced oven to 180c.
  • Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
  • Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
  • Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
  • Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
  • Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
  • Bake scones for 20 minutes or until golden.
  • Serve warm with favourite topping.

DATE AND WALNUT SCONES



Date and Walnut Scones image

Light and delicious scones with added dates and walnuts, a real treat.

Provided by Janice Pattie

Categories     Baking

Number Of Ingredients 9

50 grams stoned and chopped dates (2oz)
75 grams walnut pieces (3oz)
250 grams self-raising flour (8oz)
1 teaspoon baking powder
1 teaspoon Mixed Spice
50 grams butter (2oz)
50 grams light brown soft sugar (2oz)
1 tablespoon demerara sugar (optional)
170 millilitres milk (6fl oz)

Steps:

  • Place the flour in a bowl with the baking powder and mixed spice, stir until well mixed, rub in the butter (or whizz in a food processor).
  • Stir in the sugar, dates, walnuts and sugar.
  • Pour the milk into a well in the middle of the flour and mix with a palette knife to a soft dough. You may not need it all, add gradually until you have a soft but not a wet dough
  • Roll out the dough and using a cutter, cut out 8 scones, re-rolling the dough if necessary. Place on a baking sheet, brush the tops with milk and sprinkle with demerara sugar.
  • Bake in the oven at 220C for about 18 minutes until well risen and golden brown, Cool on a wire rack.

Nutrition Facts : Calories 249 kcal, Carbohydrate 33 g, Protein 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 49 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

EASY DATE AND WALNUT SCONES



Easy Date and Walnut Scones image

Easy date and walnut scones, the perfect bake for picnics and afternoon tea!

Provided by Beth Sachs

Categories     Snack

Time 22m

Number Of Ingredients 10

450 g Self Raising Flour
1 tsp Bicarbonate of Soda
¼ tsp Salt
1 tsp Mixed Spice
100 g Butter
70 g Caster Sugar
300 ml Buttermilk
50 g Dates (stoned and chopped)
60 g Walnuts (chopped)
2 tbsp Milk (for glazing)

Steps:

  • Preheat the oven to 220°c (200 fan/ Gas 7) and line a baking tray with baking paper.
  • Sieve the flour into a large mixing bowl and stir in the salt, bicarbonate of soda, and mixed spice.
  • Rub the cubed cold butter in with your hands until you get a breadcrumb consistency.
  • Stir in the sugar with a metal knife.
  • Add the buttermilk to the flour, along with the chopped dates and walnuts. Use the metal knife to mix it in.
  • Use your hands to form a dough, handling it as little as possible.
  • Flour a worktop or wooden board and using your hands (no need for a rolling pin), shape it into a round, about 4cm thick.
  • Use a biscuit cutter to stamp out the scones (try not to twist the cutter otherwise the tops will bake unevenly). Depending on the size of biscuit cutter, you should get around 8-10 scones from the recipe (I personally find a 5cm cutter works best). You'll need to reform the dough a few times to get the maximum amount of scones from the dough.
  • Place the scones on a non-stick baking tray (you can line your baking tray if you wish) and glaze the tops with milk.
  • Bake in the oven for 12-14 minutes until the scones are well risen. Allow them to cool for a few minutes before removing them to a wire rack with a cake slice.

Nutrition Facts : Calories 402 kcal, Carbohydrate 61 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 116 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 5 g, ServingSize 1 serving

CINNAMON DATE SCONES



Cinnamon Date Scones image

My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
4 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cubed
2/3 cup chopped dates
2 eggs, lightly beaten
1/3 cup milk
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 244mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

WALNUT SCONES



Walnut scones image

Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat

Provided by Cassie Best

Categories     Afternoon tea, Snack, Supper

Time 35m

Yield Makes 6

Number Of Ingredients 8

225g self-raising flour , plus extra for dusting
1 tsp baking powder
50g butter , cubed
50g walnuts , finely chopped, plus 6 walnut halves for the tops
125-150ml whole milk
1 egg , beaten
soft goat's cheese , to serve (optional)
fig jam , to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
  • Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

MAPLE WALNUT SCONES



Maple Walnut Scones image

Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

Provided by Sandie

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup chopped walnuts
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
⅛ teaspoon maple flavored extract

Steps:

  • Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
  • Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
  • Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
  • Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g

SPICED DATE & NUT SCONES



Spiced Date & Nut Scones image

Walnuts and dates make an appealing combination in these light and tender pastries. (This recipe is from the book "The Vegan Sourcebook".)

Provided by mielhollinger

Categories     Scones

Time 35m

Yield 12 scones

Number Of Ingredients 18

2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoons double-acting baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon salt
1 cup chopped pitted dates, packed
1/2 cup chopped walnuts
2 tablespoons flax seeds
1/2 cup water
1/2 cup plain soymilk or 1/2 cup water
1/3 cup canola oil
1/3 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
  • Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
  • Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
  • Place the flaxseeds in a dry blender and grind them into a powder.
  • Add the water and blend until a gummy mixture is achieved, about 30 seconds.
  • Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
  • Pour into the flour mixture and mix just until everything is evenly moistened.
  • Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
  • (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
  • Combine the sugar with the cinnamon in a small bowl.
  • Sprinkle the mixture generously over the top of the scones.
  • Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
  • With a spatula, transfer the scones to a cooling rack.
  • Serve hot or warm.
  • Cool leftovers completely before storing in an airtight container in the refriderator for future use.

DATE AND CHOCOLATE CHIP WHOLE WHEAT SCONES



Date and Chocolate Chip Whole Wheat Scones image

Chopped dates and chocolate chips add a bright, sweet note to these quick whole wheat scones.

Provided by Allira

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 32m

Yield 18

Number Of Ingredients 12

2 cups whole wheat flour
1 cup all purpose flour
3 tablespoons baking powder
¼ teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
⅓ cup cold butter
¾ cup chopped dates
½ cup chocolate chips
1 ½ cups milk
milk for brushing
extra sugar and cinnamon to sprinkle

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
  • Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
  • Bake in preheated oven until risen and golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 27.3 g, Cholesterol 10.7 mg, Fat 5.6 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 310.5 mg, Sugar 9 g

Tips:

  • For a richer flavor, use dark chocolate chips instead of semi-sweet.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make sure the scones are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
  • For a crispy crust, brush the tops of the scones with milk before baking.
  • Serve the scones warm with butter, jam, or your favorite spread.

Conclusion:

Date and walnut scones are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their sweet and nutty flavor and crispy crust, they're sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these scones a try. You won't be disappointed!

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