Credits to "Cakes, Bakes and Simple Suppers", their Date and Walnut Wholemeal Scones.
Ingredients
- 225g of self raising wholemeal flour (or just add 2 & 1/4 teaspoon of baking powder)
- 225g of self raising white flour
- 50g of demerara sugar
- 150g cold butter cubed
- 2 eggs (small-medium), whisked
- enough milk, when addded to the beaten eggs it measures roughly 265ml
- 5 large pitted dates, cut into small chunks
- handful of choppped nuts (optional)
Method
1. Preheat the oven to 210 Celcius
2. Line tray with baking paper
3. Mix together flours and sugar in a large bowl
4. Cut butter into cubes and rub it into the flour mixture until it resembles chunky wet sand
5. Stir in the chopped dates
6. Form a well in the center of the mixture
7. Beat the eggs and milk together and pour into the well, leaving a tablespoons worth leftover to brush the top of the scones
8. Using a fork, work the mixture together until a rough dough forms (do not overmix)
9. Pour mixture onto a floured surface and gently knead to bring the dough into a ball shape (again, do not over knead, it doesn't matter if there are small chunks of flour or butter)
10. Using a rolling pin, roll the dough in a circle until it is roughly 1 & 1/2 inches tall
11. Cut the circle into 12 triangle segmants with a floured knife
12. Carefully transfer the segmants onto the baking tray, spreading them out slighlty while still keeping them in a cirle formation
13. Brush the top of the scones with the rest of the egg mixture and then sprinkle with extra demerara sugar
14. Bake scones for approximately 15 minutes or until golden brown
15. Let scones cool for 5 minutes and then enjoy with prefered butter and jam