Thursday, September 10
Author: Liss Klemke | Filed Under: baking, freezerfriendly, recipe, scones, snack | at 9/10/2009 11:37:00 AM |
I've made this recipe a number of times now - it's Amanda Lairds' with the difference that I use buttermilk (well buttermilk substitute - 1tsp vinegar in 1 cup milk) in mine.. its' just a little mellower/smoother with it.
I also like to make these a bit on the smaller size - they don't taste or turn out any different - but they go a bit further and they're cute!! I use one of the kids 'babycino' (teaset) cups. It's perfect at about 5cm diameter.
This is also a superquick recipe with not a lot of washing up and no fancy mixers - good honest cooking - we love that!
3 cups plain flour
6 tsp baking powder
1 cup finely chopped dates
2 tsp lemon zest
2 tsp caster sugar
1 1/4 cups buttermilk
milk extra, for brushing
Preheat oven to 220 degrees c
Sift flour, baking powder, salt and sugar in large bowl
Rub in butter with finger tips until resembles breadcrumbs
Add milk and stir until combined
Turn out onto floured surface, and don't work it too much - just enough to ensure it doesn't stick to the bench but sticks to each other.
Bake for 10-15 minutes until browned..
Why don't you serve with butter, cream and some home made peach or rhubarb jam?
These freeze very well also.
Print this post in friendly format