Coffee, Date and Walnut Scones

I had another recipe for today but I baked these this morning and I loved them so much I moved them to the top of the list. I have never had (or seen, for that matter) a coffee scone but I saw no reason why it couldn't work so these were experimental. I have found that the easiest way to fit in baking whilst looking after Matilda is to just bake with her in the sling. She's a fussy madam and is not keen on being put down so when I really need to get things done around the house I pop her in the baby sling and carry on with two free hands. 

These scones are super easy to mix up and make a nice change to the usual plain or currant scone. Mbakes has another amazing scone recipe up this week as well - orange and poppy seed - which look and sound delicious. I don't make scones nearly enough and I want to try out more exciting flavour combinations. I think cocoa nibs would be amazing in this as well instead of the dates.

We've had a pretty productive week I think so far. Before I had a baby I would have considered this a lazy week but so far this week we've walked 7 miles visiting baby group and the doctors, I'm slowly working on decluttering the house, managed 3 blog posts including this one and baked scones. My measure of what's productive has changed massively but I have so much more appreciation for the value of time. And a great deal of appreciation for sitting down with a buttery scone and whatever I can find on Netflix.

Coffee, Date and Walnut Scones
(adapted from BBC Good Food)

350g self raising flour, plus extra for dusting
pinch of salt
1 teaspoon baking powder
85g butter, chilled and cut into cubes
90g caster sugar, plus extra for dusting
1 tablespoon espresso powder
75g walnuts, roughly chopped
75g dates, chopped
175ml whole milk
1/2 teaspoon vanilla extract
squeeze of lemon juice
1 egg, beaten (for glaze)
  1. Preheat your oven to 200 C/400 F. Line a baking tray with greaseproof paper and set aside.
  2. In a large bowl, mix the flour, salt and baking powder. Add the butter cubes and rub into the flour with your fingers until it reaches a breadcrumb consistency. 
  3. Mix in the sugar, espresso powder (you can also grind coffee granules in a pestle and mortar if you have no espresso powder to hand), walnuts and dates.
  4. Warm the milk for 30 seconds in a microwave - until warm but not hot - and add the vanilla and lemon juice. Leave for a moment to let the lemon juice do the job (buttermilk will work as well but I find I never have buttermilk in the house when I need it). 
  5. Make a well in the centre of the dry ingredients and pour in the milk mixture. Mix quickly with a cutlery knife and then get in there with your hands and bring all the ingredients together until there is no flour left.
  6. Scatter some flour on your work surface and tip the dough out. Shape into a round about 2-3cm thick and cut into triangles.
  7. Arrange on the baking tray, brush each scone with the beaten egg and sprinkle with some caster sugar. Bake for 10 minutes.