Date buttermilk scones
Napier local Meg Beard says she’s fortunate to live close to Chantal Shop, where she visits regularly for a cuppa and a date scone. ‘‘I eat often at Chantal Shop and the date scones are the best – always consistent and delicious. I would love the recipe to make these,’’ Beard said. We contacted the cafe on her behalf and it happily shared the recipe.
Makes 6
❚ 3 cups spelt flour ❚ 3 tablespoons coconut sugar ❚ Pinch of salt ❚ 2 1⁄2 teaspoons baking powder ❚ 1⁄2 teaspoon baking soda ❚ 3⁄4 cup unsalted butter (chopped and chilled) ❚ 1 cup buttermilk (1 cup full-fat milk and juice of one lemon, sit for 10 minutes) ❚ 1 cup dates ❚ 2 tablespoons milk
Put all the dried ingredients in a food processor with the butter and dates and blitz until crumbly. If you don’t have a food processor, rub butter into dry ingredients with your fingers. Then chop dates and add to mixture.
Pour the crumble into a large bowl, add the buttermilk and mix gently. Add more milk if needed. The dough should be wet and sticky. Put the dough on a flat bench and cut into six equal pieces. Put on a lined baking tray and brush with milk. Bake at 180 degrees Celsius for 15-20 minutes or until golden.
Chantal Shop, 45 Hastings St, Bluff Hill, Napier. Open Monday to Friday 8am to 5.30pm, Saturday 8am to 5pm, and Sunday 8.30am to 4pm.
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