Skip to main content
logo
Food Advertising by

Sweet Date Scones



Scones are great for afternoon tea or for breakfast and even as a snack.  There is nothing like a homemade scone, freshly baked from the oven, served with jam with a dollop of cream and accompanied by a pot of tea!











Recipe for Sweet Date Scones
Ingredients
8 oz self-raising flour, sieve 3 times
3/4 cup milk (or maybe a bit less)
50 gm cold butter cut into cubes
1 Tbsp sugar
70 gm dates, pitted and coarsely chopped
a pinch of salt
Method
Put sifted flour into a mixing bowl, stir in salt, mix well.
Add in cold butter cubes and rub in with finger tips till it resembles bread crumbs.  
(Take care not to overdo this step)
Stir in sugar, mix well.  Make a well in the centre and pour in milk sparingly.
Mix till just combined with a spatula.  Dough is sticky at this stage.
Place dough onto a lightly floured work top and knead lightly, about 3 times.
Pat the dough into 2 cm high and cut with a floured cookie cutter.  Do not twist the dough.
Just loosen the dough from the cutter. (I used a 6 cm diameter cutter).
Place cut dough onto a parchment lined baking tray, side by side slightly touching each other.
Apply milk glaze.
Bake in a preheated oven @ 200 deg C for 13 to 15 mins. till lightly brown.
Scones are cooked when they have risen and begin to separate in the middle.
Cool on a wire rack.
Serve warm with cream, lemon curd or jam of your choice and butter.
Makes 7 scones



Note :

Baking the scones side by side and close to each other will keep the sides straight and even and they rise upwards and not outwards.
Do not add in the all the milk at once.  You may not require all the milk as stated in the recipe.

I'm sharig this post  with   Recipe Box 1  hosted by Bizzy Bakes

Comments

  1. Long time didn't bake scones already, sadly my boys don't like. So seldom back otherwise, I have to finish them all myself! Maybe I'll bake a small batch and freeze some huh! Yours are so tempting!

    ReplyDelete
    Replies
    1. Why not just bake a small batch? You can freeze the leftovers.

      Delete
  2. Scones is one of those lovely cookies that are always popular. The dates just make them better. Thanks for the link to the Recipe Box.

    ReplyDelete
  3. Yea , scones are great afternoon tea and also great for breakfast :) Nice ones you have there...dates are healthy addition to your scones :)

    ReplyDelete
    Replies
    1. Yes, nowadays we must think of what to eat that's good for health!

      Delete
  4. Your scones look very tempting indeed. Would make a lovely afternoon tea. I would love it with butter and jam.

    ReplyDelete
    Replies
    1. Good to have them warm with hot tea in your part of the globe, Mary!

      Delete
  5. I can't believe I've never had scones before. Duhhh!

    ReplyDelete
  6. Yummm..yumm..yumm...beautiful scones! I enjoy having these for my afternoon tea.
    Kristy

    ReplyDelete
  7. Ive been lookg for scones recipe...never make one before..came across yor blog and immediately tried them out as i have plenty of dates from the last Ramadhan. They turned out good! I love it! My family loves them too. Had compliments frm hubby too!! Am definitely gonna make some more again. Thks so mch. Nurul

    ReplyDelete
    Replies
    1. I'm so happy that your tried my recipe and love it....Hope to see you more often. Enjoy your day!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …