Whether eaten with jam and cream or just a smear of salted butter, date scones are always a good idea.
Ingredients
4 cups self-raising flour, plus extra for dusting
2 tbsp caster sugar
2 tsp baking powder
75g butter
375ml milk, plus extra for brushing
1 egg
1½ cups chopped dates
whipped cream and jam, to serve
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Combine the flour, sugar and baking powder in a bowl and rub the butter through with your fingers. Beat the milk and egg together and add to the dry mixture. Add the dates and fold together with a knife to form a soft dough. Roll out on a floured board to 5cm thick.
Step 2
Cut rounds from the dough using a 7cm round cutter, pushing straight up and down without twisting. Gather scraps together and continue cutting. Arrange the scones on a lined baking tray, leaving about 1cm between each scone. Brush the top of each scone with a little milk and bake for about 12 minutes, until golden brown. Serve with whipped cream and jam.
Adam’s tip: A good trick to avoid overworking scone dough is to do all the folding with a butter knife when bringing the dough together.
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