Last week I had a friend I haven't seen for quite a while come for morning tea and decided to make some fruit scones. Scones are not something I usually make but popped into my mind as a quick, filling and economical morning tea option.
I took this recipe from here
2 cups (250g) self raising flour
1 teaspoon baking powder
pinch of salt
2 teaspoons sugar
1 tablespoon butter
1/2 cup (70g) chopped dates
1 small egg, beaten
Preheat oven to 200 degrees C.
Sift flour, baking powder, salt and sugar together in a large bowl. Rub in butter with fingertips until mixture resembles breadcrumbs then stir in the chopped dates. Combine the egg and milk in a jug. Add to the flour mixture to make a soft sticky dough. Turn dough out onto a lightly floured surface. Knead for 30 seconds or until just smooth. Cut the dough into about 8 squares or rounds, brush tops with a little milk and place on a tray. Bake about 10-15 minutes or until golden
I found the dough to be really sticky and it was not possible to knead it at all, so I flattened it as best I could and cut rounds with a floured glass. I was surprised it was still so very sticky as I had used wholemeal and it usually requires a little more liquid. These were quite nice but ultimately not quite 'right' in my mind. I'd try these again with a bit more flour and maybe some spice. I plan to try more scones and add some to my repertoire.
Yum I love date scones. I made scone yesterday too. Just plain and a batch of sultana ones (the only ones Brian will eat). I used Rhondas recipe from the book.ReplyDelete
I must give date scones a try too, they are so yummy
I was thinking of Sultana Scones Becci but I am rather partial to dates!Delete
I love dates and I love scones, and I especially like the butter you can put on them. Such a nice and easy recipe. I will add spices as you suggest.ReplyDelete
I'm a fan of the Butter too my friend!Delete
date scone! Wonderful.ReplyDelete
The scone recipe I was brought up on and used to turn out by the dozens from wood stove on holidays is even more basic than yours.
2 cups SR flour
A bit less than a cup of milk
Stir together with old fashioned flat bladed knife and tip onto floured scone tray. Press out to even thickness, (NO kneading) and cut to size. Leave pushed together on tray, don't separate, proximity helps them push each other up.
Cook in hot oven.
I think the egg was possibly the cause of the stickiness. My grandmother put egg and sugar in her scones and they were never as good as Mum's or mine. She also kneaded them.
Add whatever you feel like on the day. Sultanas, chopped dates, cheese, ham and gherkin. Another variation is to used some orange juice as part of the liquid. Just before putting in oven, brush tops of scones with more juice and add a small sprinkle of sugar. Orange toffee!
Ohh thanks for the recipe and tips Jan! I may give this a go for Sultana Scones. :)Delete
You're welcome. To me, the egg would make it more of a cake than a scone, which after all is only a small damper. I do occasionally rub in a bit of butter or add some melted butter with milk, but what I have written above is what I was brought up with. Mum kept the scones with orange juice and sugar to serve to visitors. They were her posh scones! When I started teaching, the Home Science staff made savoury scones for staff morning teas and cut them out with a very small cutter.Delete
Cheese scones are good in winter to accompany a soup.