Anna Polyviou’s Date & Walnut Buttermilk Scone Recipe

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Anna Polyviou’s Date & Walnut Buttermilk Scones RecipeAnna Polyviou’s Date & Walnut Buttermilk Scones Recipe
Menu item
Serves 4-8 people
Equipment
Electric mixer, paddle attachment
Rolling pin
5.5cm round cutter
Prep time
30m
Cook Time
8m

Shake up your high tea with Anna Polyviou’s Date & Walnut Buttermilk Scone recipe. These golden, fluffy scones are rich, nutty and totally irresistible.

The real magic is created by swapping out traditional cream for slices of Fromager D’Affinois Petit D’Affinois Triple Cream. This ultra-creamy, French cheese melts beautifully and pairs perfectly with a hit of blackberry jam for a modern, indulgent twist.

Anna Polyviou is an award-winning pastry chef, TV personality, and all round dessert rebel. She has trained in some of the world’s top five star hotels, from London’s Claridge’s to luxury kitchens across Australia, and made a name for herself turning classic sweets into bold, unforgettable creations. You might have seen her whipping up chaos and creativity on MasterChef, Family Food Fight, or throwing epic dessert festivals.

 

Anna Polyviou
Anna Polyviou

Ingredients:

  • 400g of plain flour
  • 50g of caster sugar
  • 1tbs of baking powder
  • 120g of unsalted butter
  • A pinch of sea salt
  • 2 eggs
  • 160ml of buttermilk
  • 5g of vanilla paste
  • 80g of dates, chopped
  • 25g of walnuts, chopped
  • 1 egg yolk, beaten, to brush of the scones
  • Fromager D’Affinois Petit D’Affinois Triple Cream
  • Blackberry jam

 

Method:

  1.  Place the flour, caster sugar, baking powder, unsalted butter, and a pinch of salt in an electric mixer with the paddle attachment. Mix until a crumb forms.
  2. Whisk together the eggs, buttermilk and vanilla, then gradually add to the flour and butter mixture. Once combined, add the dates and walnuts and mix till combined.
  3. Roll dough into a ball, cover, and allow to rest for 20-30 minutes.
  4. Meanwhile, preheat the oven to 190°C fan-forced.
  5. Roll out dough until 2cm thick, then cut out scones with a round 5.5cm cutter. Flip the scones over, place on a floured baking tray.
  6. Brush scones with egg yolk and rest for a further 10 minutes.
  7. Bake scones in preheated oven for 8-10 minutes, or until golden on top and cooked in the centre.
  8. Serve blackberry jam with scones and a slice Fromager D’Affinois Petit D’Affinois Triple Cream.

 

Anna Polyviou’s Date & Walnut Buttermilk Scones Recipe

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