Eating Baking always cheers me up and I knew exactly what I wanted to make today. I have only recently become a fan of dates, they seem to be Abby’s favourite scone variety so whenever we have morning tea she always comes equipped with some date scones.
Dates are yummy, are grown on palm trees and are a source of vitamin C – now you know!
The staple Edmond’s recipe is a winner and it’s what Ethan and I used today to whip up these guys; he did an awesome job of chopping all the dates up for me – that boy loves to eat cook as much as his parents do!
Classic Date Scone Recipe
* 3 cup flour
* 6 tsp Baking Powder
* 1/4 tsp Salt,
* 75g Butter
* 1 -1.5 cups Milk
For Date scones add 3/4 cup chopped dates, 1 tbsp sugar and 1/2 tsp cinnamon to flour
Sift flour, baking powder and salt in a bowl. Cut butter until it resembles fine breadcrumbs. Add milk and mix quickly with a knife to a soft dough. Knead a few times. Lightly dust oven tray with flour. Press scone dough out onto this. Cut into 12 even sized pieces. Leave a 2 cm space between scones. Brush tops with milk. Bake at 220C for 10 minutes or until golden brown.
(209 cal per scone approx. not bad)