These scones make the perfect afternoon treat. There’s no need to add extra sugar since the dates naturally sweeten them. They are perfect with a cup of tea and a thin spread of butter, or even jam and cream if you’re feeling extra-indulgent. Make sure the butter is chilled to get the perfect scone consistency. Use either milk or beaten egg to brush the tops of the scones before they are baked to give them a beautiful glaze.
- 2 cups self-raising wholemeal flour
- 1 tsp baking powder
- ½ tsp ground cinnamon or mixed spice
- 2 tbsp butter, chilled and chopped
- 175mL milk + extra to brush
- 1 egg
- 100g dates, chopped
- Butter or jam and cream, to serve
- Preheat oven to 180°C and line baking tray with baking paper.
- Sift flour, baking powder and cinnamon in large mixing bowl and add chilled butter.
- Use fingertips to rub butter into flour mixture until it resembles fine breadcrumbs.
- Make small well in centre of flour mixture.
- In separate bowl combine milk and egg and pour into well of flour mixture.
- Add dates and knead gently to combine. Add a little more flour if dough is too sticky at this point.
- Prepare bench with thin layer of flour and roll dough until approx. 3cm thick.
- Cut out small rounds of dough with scone cutter. This will make 6–8 scones depending on size.
- Place scones on baking tray and use pastry brush to brush tops of scones with milk to glaze.
- Bake for 10–12 mins until slightly golden and serve immediately with butter or jam and cream.
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