08 April, 2010

Date Scones


That's the little noise I make when someone mentions the words "scones". Plain, and chocolate go down well with me.. with a big giant glass of cold milk.
I'm happy.

Actually i'm ecstatic, im a scone fanatic.

My sisters on holidays at the moment from her college work, and I'm on school holidays. It's too hot to go out, my mothers away, so no car.. and the fridge is stacked with butter and milk.

Flour? Check

Oh right, there all the ingredients I need! We happened to find some dried fruit that was close to expiring waay out of it's date, so we decided to throw that in the mix aswell. why not!

We're a pretty spontaneous family like that :)

Rub it your butter in to your Self raising flour with your fingertips until it resembles bread crumbs, like this
Add some dried fruit of your choice, I decided to use dried dates and plop it into your bowl.

Add a tablespoon of sugar for your sweet tooth,

and pour in some milk until your mixture resembles a dough.. I had to do this slowly, because last time I waay over did it and ended up with like a massive dough that had been dunked in to a gallon of milk.
so, add your milk slowly because ending up how mine did last time is a utter disaster.

Transfer the date filled dough to a lightly floured surface and knead only for about 30 seconds, other wise your dough may become tough.
So, knead for a bit then roll out with a rolling pin until 2cm thick and cut with a scone cutter.

after you have used up all your dough by re-rolling and re-cutting,glaze all of your scone tops with milk using a pastry brush. Pop into the oven and bake for 10 minutes.
express cooking at its best.

    Date Scones
- 60 grams unsalted butter
- 1/2 cup dried fruit
- 1 tablespoon of caster sugar
- 2 cups Self-Raising flour
- 2/3 cup milk
Preheat oven at 220c degrees celcius.
Sift flour in to a large bowl, and place butter in. Rub with your hands until fine breadcrumbs are formed, and there are no lumps of butter.
Add in your dried fruit and sugar and mix. Slowly add milk and form into a dough, using a bread and butter knife.
Place on to a lightly floured surface and roll 2 cm thick. Cut with a scone cutter and place on to prepared lined tray.
Glaze tops with milk and sprinkle with sugar (optional).
Bake for 10 minuites, and transfer to a cooling rack.
Serve with jam, cream and butter.

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