Date and Walnut Scones

Well I have a problem and it's quite serious. I have a craving, and I really need to find a solution to satisfy my cravings. I'm addicted to scones!....*blush* I have been making scones after scones, and searched up and down for the best scone recipe because I love those scones at my workplace so much ( I believe I mentioned this many times before in my previous posts....). Since I'm going back to Melbourne next week, probably won't be coming back to Ballarat anytime soon, I need to find a recipe I can replicate at home and make scones whenever I want to.

I think I've found "The One". The scone recipe that I shared last week was great. But date and walnut? The best so far...Well I might change my mind when I come up with a new combination, but so far this one is the best for me and my hubby. Well I found out that hubby doesn't like savoury scones. But he loved these date and walnut scones. He thinks they are better that bakers delight's. I'm not sure if they are better than bakers delight's but they sure were yummy. I used the same basic recipe that I used for my savoury scones, except that I added sugar, a little bit more butter and used dates with walnuts instead. The tops stayed crispy after 1-2 days which was great, and we just put them in the microwave for about 2 mins to warm them up and they were as good as coming out fresh from the oven. Hope you like them as much as we do.

Date and Walnut Scones

Ingredients:

• 2 cups plain flour, sifted
  
• 1 tablespoon baking powder


• 100 grams cold butter, cubed


• 1/4 cup dates, chopped


• 1/2 cup chopped walnuts


• 1/3 cup sugar
  
• 180mls or 3/4 cup thickened cream


• Pinch of salt


• Milk to glaze prior to baking
  

Methods:

1. Add flour, baking powder, salt and sugar to mixing bowl. Mix well.


2. Add in cubed butter and mix together until small clumps form. You can use hand or food processor if you have one


3. Then add in dates and walnuts.


4. Add in thickened cream and use a fork to mix together until the dry ingredients are moistened


5. Pour out all the ingredients onto floured surface and lightly mix until the dough comes together. Be careful not to overmix the dough or the scones will become really hard


6. Form a ball and cut into 6 triangles or you can use cookie cutter and cut into small rounds as well.


7. Glaze the scones with milk before baking


8. Bake in preheated 220 degrees celcius for 15-17 minutes until tops are browned and crunchy


9. Serve with butter
   

Tips:

• I found that my scones spread out a little bit when I baked and became a bit flat. What I noticed from this cafe at my workplace was they flipped the scones sideways halfway through baking. I will try this next time. So halfway through baking maybe after 5-6 minutes, I will try to change the position of the scones so that the sides are facing up. This might help to keep the scones tall. I have not tried this before but saw the owner of this cafe doing this and has maintained good height for their scones. =)
  
  

Scones take 2 - Chives, Bacon and Sundried Tomato

My second attempt on savoury scones. This time I put chives, bacon and sundried tomatoes. I tried a different recipe this time. The last one was adapted from Masterchef of which did not require butter. But I was really curious if it will make any difference with butter added as that seems to be a usual ingredient in scones. The verdict? I prefer the ones with butter in them...ahhahahaa....It just somehow tasted better, lighter, fluffier with a more crunchy top. I think it was the butter that made the difference.

You can certainly make them into sweet scones, just add 1/3 cup of sugar and cut down the salt to the dry ingredients and the rest remains the same.

Chives, Bacons and Sundried Tomatoes Scone

Ingredients:

• 2 cups plain flour
• 1 tablespoon baking powder
• 90 grams cold butter, cubed
• 1/4 cup dried chives
• 1/4 cup diced bacons
• 6 pieces of sundried tomatoes, chopped into small pieces
• Pinch of salt and ground black pepper
• 180mls or 3/4 cup thickened cream
• Milk to glaze prior to baking

Methods:

1. Sift flour and baking powder to mixing bowl. Add in cubed butter and mix together until small clumps form. You can use hand or food processor if you have one
2. Then add in chives, bacons, sundried tomatoes, salt, pepper and mix well
3. Add in thickened cream and use a fork to mix together until the dry ingredients are moistened
4. Pour out all the ingredients onto floured surface and lightly mix until the dough comes together. Be careful not to overmix the dough or the scones will become really hard
5. Form a ball and cut into 6 triangles or you can use cookie cutter and cut into small rounds as well.
6. Glaze the scones with milk before baking
7. Bake in preheated 220 degrees celcius for 15-17 minutes until tops are browned and crunchy
8. Serve with butter

Tips:

• Other variations: Cheese and chives ( just add one cup of cheddar cheese), cheese and olives, mediteranian ( olive, cheese, sundried tomatoes and bacon). Sweet scones: date and walnut, apricot and coconut ( use shredded coconut), etc etc. Just need to change the ingredients added and you can make a whole lot of different varieties.
• If serving the next day, just put in microwave for 30 seconds to warm it up.
• For plain scone: just add 1/3 cup sugar with pinch of salt. Serve with whipped cream and jam....perfect for afternoon tea.

Sundried Tomato and Cheese Scone

My first post for this blog. Wow, how do I start? Why do I want to start a blog?

Mainly because I was inspired by my sister from mydatewithfood. Please visit her blog too if you have time, it's filled with warm home-cooked meals and great Sydney restaurant reviews.

Besides that Im actually a food addict. I can't stop thinking about food. It's crazy I know. I should be thinking more about work or family or even exercise ( mmmmm not really) than food. But oh well, I just love food. I love making them, I love looking at them ( esp the ones from donna hay magazine, don't they just look so pweeetyyyy??), I love eating them. My love of food probably comes from my family too. My mom loves to cook, my sister and brother love to cook, my father loves to eat, my mom in law loves to cook , well you get my point now I guess, and of course my husband loves to eat too. I would love to think he loves to eat the food I cook.

Hm, how do I start with my first post. I made these scones last weekend because I am currently completely addicted and in love with a cafe that sells great scones near my workplace. They made wonderful sundried tomato and cheese, date and walnut, cheese and chives scones. Not to forget their wonderful berry and plum muffins too. This cafe is called cornucopia, don't ask me what it means because I have nooooo idea what it means too. But it's run by two lovely owners who bake their own muffins and scones every morning. I always stop by in the morning to get my morning skinny latte with 1.5 sugar ( quite particular ha? could've just put 1 or 2 sugars, but it just has to be 1.5 for me ehehehe). And we'll always drop by for morning tea to get our second dose of caffeine with some fresh muffin and scone.

I used the basic scone recipe from masterchef. Surprisingly Gary's scones don't have butter in it. But it's pretty simple to make. The key is really not to overmix the dough or else you'll get stones not scones. It's really quick to make. I made these at 6.45am and get fresh scones by 7.30am.

So here we go. ( PS: please pardon the photos. I have to get the USB cable for my camera, so I have to use my phone in the mean time).

Sundried Tomato and Cheddar Cheese Scone

Basic recipe from masterchef website

Ingredients:

• 150mls milk ( full cream is best, but I use skinny)
• 150mls cream
• 1 egg
• 3 cups self raising flour
• 1/2 teaspoon salt
• 1/2 cup sundried tomatoes ( chopped)
• 1 cup grated cheddar cheese
• 1 tablespoon dill or any herbs you like ( optional )

Makes 12
1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.
2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, salt, sundried tomatoes, dill and cheese in a large bowl. Add milk mixture and stir gently to a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together.
3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk. Bake 12-15 minutes until golden and well risen. Serve hot with salted butter.

Tips:

• Most important not to overmix the dough. Just work with it gently.
• You can also cut the dough to 8 triangles. It actually looks quite nice that way too.
• If you don't have self raising flour, you can use plain flour but you will need to add baking powder to it.