You may also like
Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 375 g self raising flour
- 1 pinch table salt
- 2 tablespoons caster sugar
- 100 g dates, pitted and chopped
- 50 g walnuts, chopped
- 1 lemon, only zest of lemon needed, finely grated
- 150 ml milk
- 150 ml cream
- 2 eggs
- plain flour, extra for dusting
- milk, extra for brushing
Method
- Prehaeat fan forced oven to 180c.
- Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
- Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
- Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
- Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
- Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
- Bake scones for 20 minutes or until golden.
- Serve warm with favourite topping.
