Ingredients
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- 1½ Cups Dates
Chopped - 3 Cups All Purpose Flour
- ½ Cups White Sugar
- 2 Tbsp Baking Powder
- ¾ Cups Unsalted Butter
Cold - 1¼ Cups Buttermilk
Or soured milk or cream - 1 Egg
- ¾ Cups Walnuts
Roughly chopped
Method
In a large bowl
- 1½ Cups Dates
Chopped - 3 Cups All Purpose Flour
- ½ Cups White Sugar
- 2 Tbsp Baking Powder
- ¾ Cups Unsalted Butter
Cold - ¾ Cups Walnuts
Roughly chopped
Mix the flour, sugar, and baking powder together. Then cut in the butter. You can quickly blitz the butter in a food processor for 5 seconds, rub the butter into coarse crumbs using your fingers, or grate in the cold hard butter. Stir in the dates and walnuts if desired.
Make the Dough
- 1¼ Cups Buttermilk
Or soured milk or cream - 1 Egg
Add the egg and buttermilk, stirring until just combined. You may need to add a bit more buttermilk to combine the ingredients into a shaggy dough. Turn out onto a floured surface. Gently pat or roll out and fold once to laminate.
Gently use a rolling pin to roll out into a circle about 1" thick. Cut into 8 large wedges.
Arrange the wedges onto a well-greased baking sheet, or you could line it with parchment paper. Brush the tops of the scones with milk. Sprinkle each piece with a mixture of cinnamon and sugar. You can also add a coarser sugar for extra crunch.
Bake 20 minutes or until lightly browned at 375 F.
Best served warm.