Ingredients
Equipment
Method
- Preheat the oven to 390F/200C/180C Fan
- Prepare your baking trays. Use two trays if possible. If you have only one baking tray, then bake the first batch of scones, then bake the second batch. Either line the baking trays with baking parchment or lightly grease the surface.
- Measure the flour (1 pound self-raising flour) and the butter (3.5 ounces butter) into a roomy mixing bowl.
- Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Add the baking powder (2 teaspoons baking powder) and the sugar (5 ounces caster sugar) and stir briefly to distribute them through the mixture..
- In a separate bowl, measure the eggs (2 eggs) into a bowl and make up the volume to 240 mls using the milk. ( 5.5 fluid ounces milk) (You may not need to use all of the milk to do this.) Whisk the mixture briefly with a fork to break up the eggs.
- Add the vanilla extract ( 4 teaspoons vanilla extract) to the egg mixture and give it another quick whisk with a fork.
- Add the roughly chopped dates (6 ounces dried dates) to the flour mixture and stir to distribute them through the flour mix.
- Make a well in the centre of the flour mixture and gently add the egg mixture a little at a time. Use as much of the egg/milk mix as it takes for the ingredients to come together.
- Sprinkle some extra flour onto a work surface and tip out the scone dough.
- Using your rolling pin (rub some flour over it to prevent sticking) roll the dough out to approximately an inch thick for nice tall scones. ( I use a 2 1/2 inch cutter to get 10 scones.) Use your cutter to mark out the scones and place them on your baking tray.
- If the dough sticks to the cutter, which can be annoying, lightly coat the cutter with a little flour. It really will help.
- If you have any of the egg milk mixture left, use this to brush over the top of the scones before baking. If you don't have any left, brush the scones lightly with some milk for a nice, slightly shiny top.
- Bake the scones for between 10 to 15 minutes. You want them to be nicely risen and golden brown.
- When they have finished baking, remove them from the oven and place them on a cooling rack to cool completely.
Nutrition
Notes
Nutrition Information: All nutritional information is computer-generated and is intended as a guideline only.
Storage: Scones are best eaten on the date of baking. Store them in an airtight container for up to three days. They can be refreshed either by microwaving for a few seconds or by baking in the oven for a few minutes.
