Name: Date Scones
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups Edmonds standard flour; 6 tsp Edmonds baking powder; ¼ tsp salt; 1 Tbsp Chelsea white sugar; ½ tsp cinnamon; 75g butter; ¾ cup chopped dates; 1 to 1½ cups Meadow Fresh milk

Ingredients

3 cups Edmonds standard flour
6 tsp Edmonds baking powder
¼ tsp salt
1 Tbsp Chelsea white sugar
½ tsp cinnamon
75g butter
¾ cup chopped dates
1 to 1½ cups Meadow Fresh milk, approximately
extra milk

Method

Preheat the oven to 220ºC. Grease or flour a baking tray.
Sift the flour, baking powder, salt, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the dates.
Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk and sprinkle with a mix of cinnamon and sugar if desired.
Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.

Add your review

Fiona

Absolutely delicious a tad dry though but thats because I put too much flour.
I was also using oat milk
Would definitely make these again

Vanessa

I wish I had read the reviews before baking these.
So bitter and just not pleasant at all.

Kaz

Love this recipe . The only thing I do differently is cook/ soften the dates in a small amount of water first as I’m not a massive fan of big chunks of dates (add the milk to this mix ) Gives the scones a lovely caramel flavour and spreads them nice and evenly throughout the mixture . Have never had a baking soda flavour to my scones so definitely use the full six teaspoons .

Alice

Great recipe. Love adding butter once it’s cooked

Chris

Delicious standard recipie. I always use self raising flour to take the guess work out of measuring raising agents, nicely risen every time

Anita

I really thought I could rely on Edmonds for a good scone but the taste was so bitter with 6 tsp baking powder...I had to throw the whole batch in the bin, even cream and jam couldn't save them.