Date scones

Is there anything more comforting than a cup of tea and a fresh date scone? Lathered in butter, of course!

Credit: Adam Liaw

• serves

  8

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 675 g (4 ½ cups) self-raising flour, sifted, plus extra for dusting
• 2 tsp baking powder
• 240 g (1½ cups) chopped dates
• 150 g sour cream
• 250 ml (1 cup) milk

Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Combine the flour, baking powder and dates in a large bowl. Whisk the sour cream, milk and
3. 250 ml (1 cup) water in a bowl until well combined. Add the wet ingredients to the dry ingredients and use a flat bladed knife to mix until just combined. Turn out onto a floured board and use floured hands to press the dough down until 5 cm-thick.
4. Using a 5-7 cm pastry cutter, cut out rounds without twisting the cutter and dipping the cutter in flour regularly to stop it sticking. Place on the lined tray, then gently gather the scraps together and repeat. Bake for 10-12 minutes or until golden.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.