Walnut & Date Scones

Walnut & Date Scones | Selma's TableI was leafing through some magazines at the dentist’s the other day, more as a distraction than anything else, trying hard to quell the rising panic in my throat that this particular branch of health care seems to provoke in me. All I could think about as I nervously leafed through those pages was whether I was going to walk out or be brave and see the appointment through. Thankfully the drill was silent or I would have most probably left. You will laugh if I tell you that it was for a scale and polish but there is something about that clinical smell, the clang of sharp instruments, the sound of that God awful suction machine and that big bright overhead lamp that just makes my skin crawl and reduces me to a whimpering child. I got through it, of course I did, but not without a great deal of trepidation first. If anyone deserved a star, a sticker and obviously a gold medal, it was me, I can tell you.

Walnut & Date Scones | Selma's TableSomehow, despite the rising panic in that waiting room, I registered a picture of walnut topped pastries that popped back in my head when I got home. Well, Celia’s International Scone Week had got it’s hold on me so I had a rummage in the pantry and made these scones based on the Feta, Sun dried Tomato and Thyme Scones I posted last week. This time round, I separated the wedges which made them bake faster and added chopped walnuts and dates to the flour mixture. To heighten the walnut flavour, I also added a little walnut oil to the dough. They are really lovely with a soft cheese and quince or fig jam. The dates lend just enough of  a hint of sweetness that goes so well with walnuts. Remember to handle the dough as little as possible to ensure that you have a nice crumbly scone.

Walnut and Date Scones

  • Servings: 8 scones
  • Difficulty: easy
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INGREDIENTS

  • 225 g plain flour/AP flour
  • 1 Tbsp baking powder
  • pinch fine salt
  • 50 g chopped walnuts
  • 50 g chopped ready to eat dates
  • 30 ml Mrs Middleton’s rapeseed or a light olive oil
  • 20 ml walnut oil
  • 125 ml milk
  • a little extra milk to glaze
  • 8 walnut halves to decorate

INSTRUCTIONS

  1. Pre-heat oven to 225 C/ 440F. Line baking sheet with baking parchment and sprinkle over a little flour.
  2. Whisk together the flour, baking powder and salt really well to make sure that all the ingredients are well incorporated.
  3. Stir in the chopped walnuts and dates ensuring that all are well coated in flour. This stops them sinking to the bottom.
  4. Make a well in the dry ingredients and pour in the oils and the milk.
  5. Using the table knife and a light hand, mix in the bowl until the flour has been incorporated.
  6. Lightly flour or oil your fingers and push into a ball shape in the mixing bowl then turn out straight onto the prepared baking sheet.
  7. Pat down gently into a circular shape until it is 1 inch in height.
  8. Using a pizza wheel or a knife, cut into 8 triangles.
  9. Pull the wedges apart and brush the tops with a little milk. Set a walnut half on top of each one.
  10. Bake for 15 minutes until golden

Lovely served warm, with a little blue cheese and membrillo (quince paste) or brie/goats cheese and fig jam.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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Feta, Sundried Tomato and Thyme Scones

Feta, Sundried Tomato and Thyme SconesIt’s International Scone Week and I am joining Celia over at Fig Jam and Lime Cordial where she will be hosting a scone recipe round up at the end of the week. She started this 3 years ago as she and her friends found themselves baking scones at about the same time and it has now become a rather wonderful tradition. As I was too busy to join in with Celia’s monthly In My Kitchen series (even though I have some wonderful things to share with you so will save them for next month) I made it a point to join this round up when I saw Celia’s post on Instagram, which was followed swiftly by her blog post – http://figjamandlimecordial.com/2014/08/11/international-scone-week-2014

Feta, Sundried Tomato and Thyme SconesIt is also my first anniversary here on the blog. It’s been a wonderful year, a huge learning curve with the bonus of  getting to know so many of you. I have met Elaine of Foodbod and had a super time in Borough Market with her. Tina of Mademoiselle Gourmande is coming to London in  September and we are deciding on whether to have Afternoon Tea or Dim Sum when we meet – either way, I cannot wait! I regularly meet friends of friends who follow and read my blog which is always wonderful as well as being a little scary too – so much to live up to! Thank you all, for your support and friendship and for following me on so many different social media platforms (Twitter, Facebook, Instagram and Pinterest – where I do try and keep the majority of my posts different so that I don’t bore you with the same photos and posts!) Thank you for sharing my posts, retweeting them, favouriting them, commenting on them and re-pinning them. It has been fabulous having you all along on this journey.

Feta, Sundried Tomato and Thyme Scones

Mr Fitz  is always going on about Mrs Middleton’s Cold-Pressed Rapeseed Oil on his blog. He recently re-tweeted a post of theirs that said they were sending out samples to interested chefs and bloggers. I immediately emailed then, told them that I had heard of them from Mr Fitz (‘Ah, good old Mr Fitz’, was their reply!) and received a very chic bottle of their rather gorgeous oil. Let me tell you, I can see what all the fuss is about now. The seeds are grown on the family farm in Bedfordshire and each batch of oil is labelled with the name of the field where the seed was grown so that you can track where your oil has come from! Cold pressed below 40C and filtered once after the residues have settled, this glowing golden oil has a rounded mellow and slightly nutty flavour profile. It’s been wonderful in salad dressings and I plan to try it in a mayonnaise next.

I have just found out that the oil (as well as their Stone Ground Flour) has been awarded stars by the Guild of Fine Food in the Great Taste Awards! You can buy this delicious award winning oil, directly from Mrs Middleton’s website (they have some offers on at the moment) or from stockists which they list on their site – http://www.mrsmiddleton.co.uk

 

Feta, Sundried Tomato and Thyme SconesRapeseed oil (also known as Canola oil in Canada and the States) has less unhealthy saturated fat than all other cooking oils and fats and is high in beneficial monounsaturated and polyunsaturated fats omega 3, 6 and 9 and anti-oxidants. It also has a high smoke point which is very useful for oven roasting, pan and deep frying. In Britain, there are no commercially grown GMO rapeseed crops which is not always the case in other countries. I feel like I have waited far too long to start using this oil!

Feta, Sundried Tomato and Thyme SconesAnyway, I have been wanting to showcase Mrs Middleton’s rather lovely oil and developed a delicious savoury scone recipe, which is really moist yet crumbly.  Unlike most scone recipes, there is no rubbing in of butter or even any addition of eggs. The grated cheese and the oil provide the moisture. Traditionally, self raising flour is used but I have run out so if you would prefer to use self raising flour then only add 1 tsp of baking powder to the flour.  These are wedge scones and bake together therefore these do take a little longer to bake than the scones that are stamped out. And remember that the less you handle the dough, the crumblier and shorter your scones will turn out.

Feta, Sundried Tomato and Thyme Scones

Feta, Sundried Tomato and Thyme Scones

Feta, Sundried Tomato and Thyme Scones

*Disclaimer – I was sent a bottle of Mrs Middelton’s Cold Pressed Rapeseed Oil to try out but the opinions expressed in this piece are entirely my own.*

Feta, Sundried Tomatoes and Thyme Scones

  • Servings: 8 scone wedges
  • Difficulty: easy
  • Print

Adapted from Rape Seed Oil Benefits

INGREDIENTS

  • 225 g plain flour/ AP flour
  • 1 Tbsp (15g) baking powder
  • 1 tsp Essential vegetable stock powder
  • 75 g strong cheddar cheese, grated
  • 1 tsp fresh thyme leaves chopped, save a few whole ones for garnish
  • 60 g sun dried tomatoes, chopped
  • 125 ml milk
  • 50 ml Mrs Middleton’s cold pressed rapeseed oil
  • 50 g feta cheese, cut into small cubes
  • a little extra milk to glaze

INSTRUCTIONS

  1. Pre-heat oven to 225 C/ 440F. Line baking sheet with baking parchment and sprinkle over a little flour.
  2. In a large mixing bowl, sift together the flour, baking powder and vegetable stock powder, three times to thoroughly incorporate all three ingredients.
  3. Using an table knife, mix in the cheddar and thyme leaves to coat with the flour.
  4. Make a well in this mixture and pour in the milk and rapeseed oil. Add ¾ of the chopped sun dried tomatoes.
  5. Using the table knife and a light hand, mix in the bowl until the flour has been incorporated.
  6. Lightly flour or oil your fingers and push into a ball shape in the mixing bowl then turn out straight onto the prepared baking sheet.
  7. Pat down gently into a circular shape until it is 1 inch in height.
  8. Using a pizza wheel or a knife, cut into 8 triangles.
  9. Scatter over the feta cheese and the reserved sun dried tomatoes and press into the dough. Scatter over the reserved thyme leaves.
  10. Brush the top only, with a little milk.
  11. Bake for 20- 25 mins. Test after 20 minutes – you don’t want it over baked – under baked is better as it continues to cook in the middle as it is cooling down.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.