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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Scrumptious tea time treat, sticky toffee date scones topped with clotted cream or mascarpone and a good cherry jam, from Simon Rimmer. Ingredients:
225 g self raising flour |
55 g caster sugar |
1 teaspoon baking powder |
55 g butter |
1 large egg |
150 ml milk |
100 g pitted dates |
5 g bicarbonate of soda |
100 ml water |
Directions:
1. Sift the flour, sugar and baking powder together in a bowl.
2. rub in the butter and then mix in th egg.
3. pour in the milk and mix to form a dough.
4. place the dates, bicarb of soda and water in a saucepan.
5. over a low heat, cook gently until the dates soften and break down. Cool.
6. Preheat the oven to 200C 400°F.
7. fold the gooey dates into the scone dough.
8. roll the dough out onto a floured board to 1 inch thickness and cut with round cutter.
9. place round onto baking sheet and place in oven. bake for 10 minutes.
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