Cinnamon, Date & Walnut Scones

Cinnamon, Date and Walnut Scones

Recipe by Sarah Kellet


75g (2½ oz) butter chilled

175g (6 oz) self raising flour

175g (6oz) Sharpham Park Wholegrain Spelt flour (plus extra for dusting)

1-2 tsp ground cinnamon

2 tsp baking powder

30g (1 oz) soft brown sugar (or caster)

40g chopped dates plus 35g chopped walnuts or a mixture of the two up to combined weight of  75g (2½ oz)

1 large beaten egg

1 tbs Milk



1) Preheat oven to 220°C (fan 200°C/425°F/Gas 7).  Lightly grease a flat baking sheet.

2) Put flour and baking powder into bowl.

3) Add butter. Rub in lightly until mixture looks like fine breadcrumbs.

4) Stir in cinnamon and sugar.

5) Add walnuts and dates.

6) Mix egg with some milk and add to mixture, mix together with knife and continue adding enough milk to bring the dough up to a soft but not too sticky consistency.

7) Turn dough out to lightly dusted surface and lightly knead until gathered together.

8) Gently roll or pat out to about one inch deep.

9) Cut out as many rounds as possible (use plain cutter).

10) Lay on baking tray, brush with some milk and dust with some wholemeal flour.  

11) Bake for about 10-12 minutes or until well risen and golden.

12) Remove from oven, cool on wire rack.

Serve warm or cold, split with butter or cream and add strawberries if desired

14th April 2020

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