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)
- Preheat your oven to 200 C/400 F. Line a baking tray with greaseproof paper and set aside.
- 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.
- 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.
- 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).
- 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.
- Scatter some flour on your work surface and tip the dough out. Shape into a round about 2-3cm thick and cut into triangles.
- Arrange on the baking tray, brush each scone with the beaten egg and sprinkle with some caster sugar. Bake for 10 minutes.