Date and Walnut Scones with Fig and Gorgonzola
Strong cheese and fruity chutney make for a seriously moreish nibble! Swap the Gorgonzola for a vintage mature Cheddar, if you prefer.
Hands-on time 25min. Cooking time about 10min. Makes 18-20
FOR THE SCONES
◆ 125g (4oz) wholemeal
self-raising flour
◆ 125g (4oz) white self-raising
flour, plus extra to dust
◆ 1tsp baking powder
◆ 75g (3oz) unsalted butter,
cold and cubed, plus extra to grease
◆ 25g (1oz) caster sugar
◆ 50g (2oz) each pitted medjool dates and walnut pieces, chopped into small pieces (less than 1cm/½in)
◆ 1 medium egg
◆ About 75ml (3fl oz) whole milk, plus
extra to brush TO SERVE
◆ About 3 heaped tbsp sticky fig relish
(we used Tracklements)
◆ 100g (3½oz) Gorgonzola dolce, sliced
1 Preheat oven to 220°C (200°C fan) mark 7. Put the flours, baking powder and a large pinch of salt into a bowl. Mix well. Add butter and, using your fingertips, rub into flour until it resembles fine breadcrumbs. Mix in sugar, dates and walnuts. 2 Crack the egg into a measuring jug, lightly whisk with a fork, and then make up to 125ml (4fl oz) with the milk. Whisk to combine. Make a well in the centre of the dry mix, pour in most of the beatenegg mix and stir together, using a round-bladed knife, until dough comes together, adding the remaining egg mix, if necessary. Knead briefly into a smooth dough, handling as little as possible. 3 Pat or roll out dough on a lightly floured surface to about 2cm (¾in) thick. Use a lightly floured 4cm (1½in) round cutter to stamp out small rounds (See GH Tip). Transfer to a greased baking tray. Bring together the dough trimmings, re-roll and repeat – you should have 18-20 scones. Brush the tops with any leftover beaten egg mixture, or use a little extra milk. 4 Bake for 10min until risen and golden. Remove to a wire rack to cool. 5 To serve, split the scones in half and then sandwich halves together with ½tsp relish and some Gorgonzola. PER SERVING (for 20) 135cals, 4g protein, 7g fat (4g saturates), 14g carbs (5g total sugars), 1g fibre GET AHEAD Make to end of step 4; freeze in an airtight container for up to 1 month. Defrost at room temperature; warm through in oven for 5min; complete recipe to serve. GH TIP If you don't have a small round cutter, roll dough out to a large square and cut into 4cm (1½in) squares using a floured sharp knife.