Raisin & Walnut Scones...

The basic scone mixture is my Grandma’s tried and tested recipe, although no one can make them quite as well as her! For this variation I added fruit and nuts.

• Preheat your oven to 200°C
• Rub flour and butter together until it resembles breadcrumbs.
• Stir in the sugar, walnuts, raisins and lemon zest.
• Make a well in centre and add the eggs.
• Quickly combine into a soft dough that is just on the dry side of sticky.
• Roll out to ½ inch thick and cut into rounds.
• Bake for about 10 minutes on a greased baking sheet.


Notes:
• I have used ¼ wholemeal flour and ¾ white.
• Anything can be added to the main flour/butter/egg mixture, it's your choice.

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Date & Walnut Slices...

Date slice or date crumble has long been a family favourite with my Mum making an excellent example. I felt like giving it a go and thought a slight twist on the classic recipe would be fun so added walnuts and honey.

Dates (300g, stoned & chopped)
Plain Flour (250g)
Butter (250g)
Brown Sugar (50g)
Walnuts (100g)
Oats (50g)
Honey (2 tbsp)

• Place dates & honey in a saucepan over medium heat with a splash of water.
• Stir until the dates have become a thick, paste-like consistency.
• Crush half the walnuts and stir in. Set aside to cool.
• Meanwhile, combine flour and butter to make the crumble mixture (easiest in a food processor). It needs to resemble crumbs, don’t over-do it or it will become a ball of pastry.
• Blitz the other half of the walnuts into the crumble mixture, then stir in the oats and sugar.
• Place half the crumble into a greased 20x20cm square tin to form a base and press down.
• Spread the date mixture over the base and top with the remaining crumble, pushing down lightly.
• Bake for 25-30mins in a preheated oven at 170°C.

Notes:
I used half’n’half wholemeal flour, but it’s not essential.

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