Saturday, 22 October 2011

Buttermilk Dates Scones

We have some leftover cream and buttermilk, what to do?

Easy answer, freshly baked warm buttermilk dates scones with big lashings of strawberry jam and a dollop of whipped cream. Yum!

2 ½ cup self raising flour
30g butter
1 tbsp castor sugar
100g of chopped dates
1 ¼ cup buttermilk
Extra flour for dusting the bench top

1.          Preheat oven to 200°C.
2.          Put the flour and sugar in a large mixing bowl.
3.          Use your fingertips to work the butter into the flour to resemble breadcrumbs.
4.          Make a well in the middle.
5.          Pour the buttermilk in the well.
6.          Use a knife to cut the buttermilk through the flour, add in the dates.
7.          When it is fairly well mixed, dust the bench top with flour.
8.          Knead the dough lightly on the floured bench, just enough to hold it together. Do not overmix.
9.          Pat it down to2cm thickness.
10.      Use a 58mm diameter cookie cutter to press out the shapes.
11.      Place them on a tray together just touching the sides.
12.      Brush the top with a little milk.
13.      Bake for 15 minutes.

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