DATE SCONE RECIPE RECIPES

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
• Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
• Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
• Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
• Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
• To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.

Steps:

• Preheat oven to 240°C (220°C fan-forced). Grease 23cm-square cake pan.
• Sift flour, sugar and salt into large bowl; rub in butter. Stir in milk and enough water to mix to a soft, sticky dough.
• Turn dough onto floured surface; knead quickly and lightly until just smooth. Use hand to press dough out evenly to 2cm thickness; using cutter, cut 5cm rounds from dough.
• Place rounds in pan; brush with extra milk. Bake, uncovered, about 15 minutes. Turn onto wire rack to cool.