If you like your scones on the sweet side with a bit of spice, then this one is for you. A great tip for date scones is to pour boiling water over the dates and leave them to soak while you get the rest of the ingredients ready. Baked in 10 minutes they are great to throw in the oven for a last minute morning tea.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
3 cups flour
5 tsp baking powder
80g Westgold butter – chopped/grated
1 1/2 cups of milk
1 tbsp cinnamon
1 1/2 cups finely chopped dates
If you prefer a plain scone simply remove the cinnamon & dates from this recipe.
Preheat your oven to 220°c. Mix the dry ingredients in a large mixing bowl, then 'cut in' (stirring in with a knife) the grated butter until it has the consistency of bread crumbs.
Stir in chopped dates, add milk and mix into a dough. Knead the dough and spread onto a greased baking tray.
Cut your dough into equal sized pieces and space on the tray. Bake for 10 minutes until golden. Serve with an extra dollop of Westgold butter!