Date and cinnamon scones
Reader Merna McGrail is a regular at Miss Brown’s Cafe in Napier. She particularly likes its date and cinnamon scones, and asked us to try to get hold of the recipe. We contacted the cafe on her behalf and it happily shared the recipe. Makes: 8 scones
3 cups self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
50g butter, melted
1 egg, beaten
1 cup lemonade
1 cup cream
1 cup hydrated dates (Miss Brown’s rehydrates dates to a thick paste to keep the scones moist)
Extra flour for dusting
Preheat the oven to 185 degrees Celsius.
Sift dry ingredients.
Add the melted butter, beaten egg, lemonade and cream to dry mixture, and stir through the date mixture until just incorporated. Don’t over mix.
Dust a flat surface with plenty of flour and divide mix into eight equal parts.
Shape into rounds or triangles.
Place on a lined baking tray and cook for 25- to 30 minutes or until a skewer comes out clean.
Let stand for five minutes.
6/87 Bridge St, Ahuriri, Napier 4110. Open seven days: Winter: 7.30am-3pm; Summer: 7.30am-4pm.
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