International Scone Week 2014

My favourite scones are the basic plain scone with jam and cream.

This year I chose to make date scones. I had forgotten how good they were. I expect I will be making them more often.

date scones with a view

date scones with a view

I always use a fresh packet of self raising flour when I make scones. This time I sifted the flour twice that seemed to make the scones extra light. We had butter with our date scones, no need for jam or cream. Yum!

Date Scones

1/2 cup chopped dates

2cups SR flour

pinch salt

60gms butter

3tbs sugar

1 egg

2/3 cup milk

Sift flour and salt.

Rub in butter lightly with tips of fingers.

Add sugar and dates.

Beat egg and add milk to it.

Pour into dry ingredients, nearly all at once, keeping some aside for glazing.

Turn onto a floured board and knead lightly.

Cut scones, place on floured slide, glaze with milk wash.

Bake in hot oven, 220c for 12 minutes.

If you are keen to try some new scone recipes, go to Celia’s blog and you will be in scone heaven!

 

 

 

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13 thoughts on “International Scone Week 2014

  1. Love the view – the scones and behind. I rarely sift flour, but maybe I should start. I used to think recipes called for it because flour used to be a bit lumpy but maybe it really still does make a difference.

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