From the recent spring edition of Donna Hay edition these scones are quick & easy to whip up for the weekend visitors & a nice change from plain scones, especially if you love dates as I do.
Date Scones
1 4 cups plain flour, sifted
1 ¼ cups wholemeal flour, sifted
2 ½ teaspoons banking powder, sifted
50g unsalted butter, chopped
¼ cup caster sugar
250g chopped fresh dates
1 cup milk
butter to serve
Preheat oven to 200c. Place the flours & baking powder in a large bowl. Use your fingertips to rub the butter into the mixture until it resembles fine breadcrumbs. Add the sugar & dates & mix well to combine. Gradually add the milk and mix to form a soft dough. Turn the dough onto a lightly floured surface and knead lightly. Press out to a 2cm thickness & use a 5 ½ cm cookie cutter to cut out rounds. Arrange on a greased baking tray lined with baking paper & bake for 15-20 minutes or until golden. Serve warm with butter.
Date Scones
1 4 cups plain flour, sifted
1 ¼ cups wholemeal flour, sifted
2 ½ teaspoons banking powder, sifted
50g unsalted butter, chopped
¼ cup caster sugar
250g chopped fresh dates
1 cup milk
butter to serve
Preheat oven to 200c. Place the flours & baking powder in a large bowl. Use your fingertips to rub the butter into the mixture until it resembles fine breadcrumbs. Add the sugar & dates & mix well to combine. Gradually add the milk and mix to form a soft dough. Turn the dough onto a lightly floured surface and knead lightly. Press out to a 2cm thickness & use a 5 ½ cm cookie cutter to cut out rounds. Arrange on a greased baking tray lined with baking paper & bake for 15-20 minutes or until golden. Serve warm with butter.
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