Date and buttermilk scones
Dates are like Mother Nature's caramel – super sweet and sticky, they take these creamy scones to a new height of scrumptious
White self-raising flour
1⅔ cup(s), (250g)
½ cup(s), (75g)
Reduced fat oil spread
½ cup(s), (75g), chopped
1 cup(s), (250ml)
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 20cm square cake tin with oil and dust base and sides with a little plain flour. Gently tap tin to remove excess flour.
- Sift self-raising and plain flours into a large bowl. Stir in sugar. Using fingertips, rub in 30g spread until mixture resembles breadcrumbs. Stir in dates. Gently stir in buttermilk until just combined. Knead dough on a lightly floured surface for 30 seconds or until just smooth.
- Press out dough to 2cm thickness. Using a 4cm-round cutter dipped in flour, cut 14 scones from dough. Arrange scones in prepared pan so they are just touching. Lightly brush tops with skim milk. Bake for 14–16 minutes or until browned and sound hollow when tapped on the base. Serve warm with remaining spread.