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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A bit heavier than regular scones but full of flavour and healthier. Ingredients:
1/2 cup dates, chopped |
1 tablespoon butter or 1 tablespoon margarine |
3/4 cup low-fat milk |
2 cups white lily self-rising flour |
2 teaspoons lemon juice |
1 teaspoon baking powder |
Directions:
1. Add lemon juice to milk and set aside for 5 minutes until milk thickens.
2. Sift flour and baking powder.
3. Rub in butter (use a food processor, if available).
4. Add dates and milk and mix quickly to a soft dough.
5. Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
6. Place scones on a non-stick baking tray, leaving about 1 cm between them.
7. Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
8. Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
9. Split to serve with jam or low fat spread.
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