Medjool date and walnut scones recipe
 Exceptionally large, sweet Medjool dates are considered the king of dates. Added to these scones they make a delicious teatime treat. 500g/1lb 2oz self-raising flour sifted, plus extra for flouring100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing40g/1½oz caster sugarpinch flaked sea salt 300ml/10fl oz full-fat milk1 tbsp crème fraîcheMedjool dates, chopped into chunks (to taste)walnuts, toasted and chopped (to taste) 500g/1lb 2oz self-raising flour sifted, plus extra for flouring 100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing 40g/1½oz caster sugar pinch flaked sea salt 300ml/10fl oz full-fat milk 1 tbsp crème fraîche Medjool dates, chopped into chunks (to taste) walnuts, toasted and chopped (to taste) strawberry jam clotted cream strawberry jam clotted cream Method Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed.Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough.Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Serve with good-quality strawberry jam and clotted cream. Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed. Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough. Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough. Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Serve with good-quality strawberry jam and clotted cream. Serve with good-quality strawberry jam and clotted cream.