Date & walnut scones

Method

• step 1

  Pit and roughly chop the dates, then put in a saucepan over a medium heat along with the milk, and heat until steaming (not boiling). Remove from the heat and mash the dates into the milk using a fork – don’t worry if there are a few lumps. Stir in the vanilla and leave to cool completely.

• step 2

  Tip the flour into a large bowl and mix in the cinnamon plus a pinch of salt. Chop the butter into small cubes, and roughly chop the walnuts. Add the butter to the flour mixture and rub in using your fingertips until the mixture resembles coarse crumbs. Stir in the brown sugar and most of the walnuts using a cutlery knife.

• step 3

  Pour the cooled date mixture into the dry ingredients, and use the cutlery knife to bring everything together into a soft, scrappy dough. Tip onto a lightly floured surface and knead briefly until there are no floury patches. Try not to overmix – the less you handle scone dough, the lighter the scones will be. Pat into a roughly 3cm deep disc.

• step 4

  Heat the oven to 200C/180C fan/gas 4 and line a baking tray with baking parchment. Cut the dough into eight triangles, then transfer to the tray. Brush the tops lightly using milk, then scatter over the remaining chopped walnuts.

• step 5

  Bake on the middle shelf of the oven for 12-15 mins until risen and golden. Transfer to a wire rack and leave to cool for at least 5 mins, then dust with the icing sugar.

• step 6

  Serve the warm scones slathered with our tahini honey butter. Once cool, will keep in an airtight container for up to two days, or frozen for up to three months. Defrost at room temperature and warm gently in a low oven or the microwave before serving.