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Scones with cardamom date spread

  • 0:15 Prep
  • 0:25 Cook
  • Makes 8 scones/ 1cupSpread
  • Advanced

Ingredients

  • 300g (2 cups) self-raising flour
  • 15g butter
  • 2 tablespoons sugar
  • 185ml (3/4 cup) reduced-fat milk
  • Extra reduced-fat milk, for brushing

cardamom date spread

  • 250g pitted dates, chopped
  • 150g dark brown sugar
  • 1/2 teaspoon cardamom seeds
  • 185ml (3/4 cup) water

Method

  • 1
    To make cardamom date spread, place dates, sugar, cardamom and water in a medium saucepan. Bring to the boil, stirring, over medium heat. Reduce heat to low and simmer, uncovered, stirring often, for 10 minutes or until thick and glossy. (See microwave tip.) Spoon into a clean 250ml (1-cup) glass screw-top jar and seal immediately. Turn upside down for 2 minutes to sterilise the jar. Set aside right-side up until cooled to room temperature or serve while still warm.
  • 2
    Preheat oven to 220°C. Sift the flour into a medium bowl. Use your fingertips to rub in the butter. Stir in the sugar and make a well in the centre. Add the milk and use a round-bladed knife to mix with a cutting action until the dough begins to come together.
  • 3
    Use your hand to gently bring mixture together. Knead once or twice on a lightly floured clean surface until smooth. Pat out dough until 2.5cm thick. Use a round 5cm scone cutter dipped in flour to cut discs of dough. Place on a baking tray with edges touching. Gently re-knead and cut remaining dough. Brush tops with a little extra milk.
  • 4
    Bake in preheated oven for 14-15 minutes or until golden and scones sound hollow when tapped. Serve warm with date spread.

Source: taste.com.au

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