If you haven’t tried scones yet, you’re missing out. And if you haven’t tried scones with dates and walnuts, get ready to have your mind blown.
With Ramadan coming to an end, you must have an abundance of dates in your kitchen and you might be looking for different ways to use it. This is a perfect way to do exactly that. And as an added bonus, it’s a great healthy option for Suhoor; it contains healthy fats from the nuts as well as fiber and carbs from the dates and whole wheat flour. Add some plain Greek yogurt for extra protein and you’ve got yourself a balanced meal.
Scones originated from Scotland but are now found in multiple countries such as England and the United States. This pastry is usually eaten with butter and jam during the afternoon tea time.
However nowadays, you can have it for breakfast or as a midmorning snack. You’ll also find many different unique flavors like this recipe right here. In my opinion, it’s the best!
INGREDIENTS: (Makes 8 large scones or 16 small)
- 1 3/4 cup whole wheat flour or regular flour
- 2 tbsp sugar or honey
- 2.5 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter
- 1 egg (cold)
- 4-6 tsp cold liquid creme fraîche
DATE & WALNUT SCONES — RECIPE:
DATE & WALNUT SCONES — PREPARATION:
- In a large bowl, mix the dry ingredients; flour, baking powder, salt, and sugar.
- Grate the cold butter and add it to dry ingredients. Using your hand or pastry cutter, combine the ingredients until you get the consistency of wet sand.
- In a separate bowl, whisk the egg and creme fraiche. Add the wet ingredients to the dry ingredients. Gently mix using a spatula.
- Add the chopped walnuts and dates and mix until a dough is formed. It should be wet and not very dry. Add more creme fraiche if too dry or flour if too wet.
- Transfer the dough to a floured surface and gently form a circle. Cut into eight wedges and place on a baking sheet lined with parchment paper.
- Brush the scones with liquid creme fraiche and sprinkle sugar on top. Place the tray in the freezer.
- Preheat the oven to 200 C. Once the oven is hot, place the scones and let bake for about 15-20 min or until golden.
- Serve warm with a cup of tea.
This Date and Walnut Scones recipe is part of the #TasteTunisia initiative. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food and recipes.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
More Tunisian Recipes.
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