Irresistibly Delicious Date and Walnut Scones – A Cozy Tea-Time Treat

Thank you for stopping by, friend! Today, I’m sharing one of my all-time favorite teatime bakes: Date and Walnut Scones by Mary Berry. These scones are the perfect balance of crumbly, nutty, and sweet with chewy dates tucked inside. They’re simple enough for a lazy Sunday morning, yet special enough to impress guests at afternoon tea.

If you love baking recipes that feel nostalgic, cozy, and downright delightful, this is for you. Before we dive in, don’t forget to subscribe to my email list so you never miss another comforting bake!

Overview of Recipe Content

What Are Date and Walnut Scones?

These scones are a classic British bake: tender, buttery scones studded with chewy chopped dates and crunchy walnuts. They’re perfect for breakfast, brunch, or an afternoon tea spread with clotted cream and jam.

Why You’ll Love Them

• Quick to whip up – ready in under 30 minutes.
• The natural sweetness of dates pairs beautifully with nutty walnuts.
• Perfectly versatile – enjoy warm with butter, or freeze for later.
• Mary Berry-inspired, which means foolproof and timeless!

Flavor Profile

Imagine a soft, buttery crumb with pops of caramel-like sweetness from the dates and earthy crunch from walnuts. They’re not overly sweet, making them a perfect pairing with tea or coffee.

Health & Seasonal Notes

• Dates are rich in fiber and natural sugars.
• Walnuts bring healthy omega-3 fats.
• A cozy autumn or winter bake, though I won’t stop you from enjoying them year-round!

Ingredients

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• 250g self-raising flour
• 50g butter, chilled and diced
• 50g caster sugar
• 75g chopped dates
• 50g chopped walnuts
• 1 large egg
• 100ml milk
• Extra flour for rolling

Tools You’ll Need

• Large mixing bowl
• Pastry cutter or fingertips
• Wooden spoon
• Baking tray lined with parchment
• Rolling pin (optional)
• Round cutter

Substitutions & Additions

• Swap walnuts for pecans or almonds.
• Add orange zest for brightness.
• Replace caster sugar with light brown sugar for a deeper flavor.
• For dairy-free, use plant-based butter and milk.

How to Make Date and Walnut Scones

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1. Preheat & Prep
   Heat your oven to 200°C (fan 180°C). Line a baking tray with parchment.
2. Mix Dry Ingredients
   In a large bowl, rub the butter into the flour with your fingertips until the mix resembles breadcrumbs. Stir in sugar, chopped dates, and walnuts.
3. Add Wet Ingredients
   Beat the egg with milk. Gradually stir into the dry mixture until a soft dough forms. (You may not need all the liquid!)
4. Shape the Scones
   Lightly flour your work surface. Roll the dough to about 2cm thick and cut into rounds with a cutter.
5. Bake
   Place scones on the tray, brush tops with a little milk, and bake 12–15 minutes until golden brown and risen.
6. Cool & Serve
   Transfer to a wire rack. Best enjoyed warm with butter or clotted cream.

What to Serve with Date and Walnut Scones

• A pot of Earl Grey tea or cappuccino.
• Clotted cream and apricot jam.
• A drizzle of honey or maple syrup for extra indulgence.

Tips for Making It Perfect

• Use cold butter for a lighter crumb.
• Don’t overwork the dough – it should stay soft.
• For extra rise, let the cut scones rest for 5 minutes before baking.
• Freeze raw, cut scones for later; bake from frozen, adding 3 minutes to cook time.

Storage Instructions

• Store cooled scones in an airtight container up to 3 days.
• Freeze individually wrapped scones up to 3 months.
• Reheat in the oven at 160°C for 5–7 minutes.

General Information

Scones have a long history in British baking, often associated with afternoon tea traditions dating back to the 1800s. Mary Berry’s version keeps things classic yet adaptable, which is why they remain a household favorite.

Frequently Asked Questions

1. Can I make these scones without nuts?
Yes! Simply omit walnuts or replace them with extra dates.

2. What’s the best milk to use?
Whole milk gives the richest flavor, but any milk works.

3. Can I make them vegan?
Yes—use dairy-free butter, plant milk, and a flax egg (1 tbsp flax + 3 tbsp water).

4. Can I prepare the dough in advance?
Yes, cover and chill dough for up to 24 hours before baking.

5. Why are my scones flat?
Likely overworked dough or expired self-raising flour. Handle gently and check freshness!

Conclusion

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And there you have it—Mary Berry’s Date and Walnut Scones, a cozy bake perfect for teatime or Sunday brunch. Whether you serve them plain, with clotted cream, or just a pat of butter, they’re guaranteed to bring warmth to your table.

If you loved this recipe, you might also enjoy:

• Easy Homemade Carbonara
• Protein Cookie Dough

Interactive Elements

If you bake these scones, I’d LOVE to see them! Leave a comment below, or share a photo on Pinterest and tag me.

Nutritional Information (Per Scone, approx.)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
230	5g	32g	12g	9g	4g	2g	80mg

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