Date scones

Australian Women’s Weekly NZ - - ENTERTAINING -


2⅓ cups (350g) self-rais­ing flour

2 ta­ble­spoons caster sugar

1 tea­spoon mixed spice

80g cold but­ter, chopped

¾ cup (175g) med­jool dates, pit­ted, chopped finely

¾ cup (180ml) but­ter­milk, plus ex­tra for brush­ing

1 egg, beaten lightly finely grated rind of 1 orange vin­tage ched­dar cheese, to serve

1 Pre­heat the oven to 220°C (200°C fan-forced). Line an oven tray with bak­ing pa­per.

2 Sift flour, sugar, spice and a pinch of salt into a large bowl. Rub in but­ter us­ing fin­ger­tips. Add dates and toss through the flour mix­ture.

3 Com­bine but­ter­milk, egg and rind in a jug; add to flour mix­ture. Use a round-bladed but­ter knife to cut the milk mix­ture through the flour mix­ture to make a soft, sticky dough. Turn dough onto floured sur­face, knead gently un­til smooth.

4 Press dough out to 2.5cm thick­ness. Dip a 5cm cut­ter into a lit­tle ex­tra flour; cut into rounds. Place scones, just touch­ing, on tray. Gently knead scraps of dough to­gether; re­peat. Brush tops of scones with a lit­tle ex­tra but­ter­milk.

5 Bake scones for about 10-12 min­utes or un­til tops are browned.

6 Serve warm scones with sliced ched­dar. Suit­able to freeze. Not suit­able to mi­crowave.

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