Date, Walnut & Gouda Scones
Recipe type: Baked Goods, Breakfast, Brunch
Cuisine: Winter
Prep time: 
Cook time: 
Total time: 
Serves: 8
Sweet, juicy Medjool dates are countered by sharp cheese and toasted walnuts in these irresistible scones. Be sure to use a full flavored cheese--I used an aged gouda, but I'm sure you'd have just as much success with manchego or sharp white cheddar.
  • 2 c. +1 tsp. All-Purpose Flour
  • 1 Tbsp. Sugar
  • 1 Tbsp. Baking Powder
  • ½ tsp. Salt
  • 5 Tbsp. Unsalted Butter, cut in small cubes and very cold
  • ¾ c. chopped Medjool Dates
  • heaping ½ c. grated Aged Gouda Cheese
  • ½ c. chopped Walnuts, toasted
  • 1 c. + 1 Tbsp. Heavy Cream
  1. Preheat oven to 450° with a rack in the center. Line a baking sheet with parchment paper.
  2. Whisk together 2 c. flour, sugar, baking powder, and salt in a large bowl. Scatter the cold pieces of butter over the mixture and cut in using a pastry blender or 2 knives until the butter is in small pebbly pieces (it's okay if a few larger chunks remain).
  3. Toss the dates with the remaining tsp. of flour so they won't all clump together. Add the dates, grated cheese, walnuts, and cream to the flour mixture. Stir until large clumps of dough begin to form. Don't overwork it. The dough shouldn't be uniform--you want to be able to see some larger flecks of butter. Turn the dough out onto a clean board or counter and knead just enough for the clumps of dough to come together.
  4. Press the dough into a 9 in. circle, then cut into 8 wedges. Transfer the wedges to the prepared baking sheet and bake until golden, 12-15 minutes. Serve warm. These are best the day they're made, but are still awfully good after being stored at room temperature and reheated a few days later.
Recipe by strawberryplum at