Date & walnut scones
Cassie Best · bbcgoodfood.com · 2026 · 8
Against 660 scone recipes
No salt, unlike 86% of recipes and no egg, unlike 62%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- No salt at all, where 86% of recipes use some (most of those 0.6 to 1.2% of the flour weight).
- No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
- Less sugar than 75% of recipes: 11% of the flour weight against the typical recipe's 20%.
Ingredients (9)
- 80g dates80 g
- 275ml milk plus extra for brushing≈ 284 g
- 1 tsp vanilla extract≈ 4.2 g
- 450g self-raising flour plus extra for dusting450 g
- 1/2 tsp ground cinnamon≈ 1.3 g
- 125g cold butter125 g
- 50g walnuts50 g
- 50g light brown soft sugar50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tbsp icing sugar≈ 8 g
flour 450 gbatter 1044 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Butter28% · 37th percentile · median 33%
- Liquid63% · 71st percentile · median 52%
- Sugar11% · 24th percentile · median 20%
- Egg0% · 19th percentile · median 16%
- Leavening5% · 69th percentile · median 4.4%
- Salt0% · 7th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 12 to 15 minutes
- median 16 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
Do something with it
Or browse all 660 scone recipes.