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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I remember these baking in the oven when I was a child. My Nan used to make the most wonderful date scones. I have a recipe of her's which is handwritten in pencil and so very faded, I could never make out the weights so have never attempted making them (even though I could just make out the ingredients). But to my suprise I found this in a paper and the ingredients are so close to my Nan's handwritten recipe that I just had to save this recipe to make these wonderful scones when the weather gets cooler ...... Served with jam and cream.......Ahh Nan's comfort food..... Can't wait! Ingredients:
375 g self raising flour |
1 pinch table salt |
2 tablespoons caster sugar |
100 g dates, pitted and chopped |
50 g walnuts, chopped |
1 lemon, only zest of lemon needed, finely grated |
150 ml milk |
150 ml cream |
2 eggs |
plain flour, extra for dusting |
milk, extra for brushing |
Directions:
1. Prehaeat fan forced oven to 180c.
2. Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
3. Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
4. Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
5. Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
6. Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
7. Bake scones for 20 minutes or until golden.
8. Serve warm with favourite topping.
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