Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Date and walnut scones

Middle Eastern 10 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.
In a large bowl, sift the flour, baking powder and sugar. Cube the butter. Using your fingertips, rub the butter into the dry mixture until it resembles coarse breadcrumbs. Make a well in the centre of the mixture.
Pit and chop the dates. Chop the walnuts.
Add the camel milk, dates and half the chopped walnuts to the well. Using a knife, cut the milk into the dry ingredients until a rough dough forms – be careful not to overwork it.
Dust a surface with flour. Transfer the rough dough to the floured surface and shape it into a rough round. Using a 5cm-round cookie cutter, cut out rounds and place them on the lined baking sheet. Brush each round the extra camel milk. Sprinkle over the remaining walnuts.
Bake for 15-20 minutes or until golden.
Allow to cool slightly then serve with the clotted cream and rose petal jam.