Whether eaten with jam and cream or just a smear of salted butter, date scones are always a good idea.
4 cups self-raising flour, plus extra for dusting
375ml milk, plus extra for brushing
Heat your oven to 180C fan-forced (200C conventional). Combine the flour, sugar and baking powder in a bowl and rub the butter through with your fingers. Beat the milk and egg together and add to the dry mixture. Add the dates and fold together with a knife to form a soft dough. Roll out on a floured board to 5cm thick.
Cut rounds from the dough using a 7cm round cutter, pushing straight up and down without twisting. Gather scraps together and continue cutting. Arrange the scones on a lined baking tray, leaving about 1cm between each scone. Brush the top of each scone with a little milk and bake for about 12 minutes, until golden brown. Serve with whipped cream and jam.
Adam’s tip: A good trick to avoid overworking scone dough is to do all the folding with a butter knife when bringing the dough together.
The best recipes from Australia's leading chefs straight to your inbox.
Free weekly forecast in life, love and career from renowned astrologer Hedy Damari.
If you want to make this even more simple, just buy pre-rolled rissoles from your butcher.
You have reached your maximum number of saved items.
Remove items from your saved list to add more.
You've used all of your gift articles. 3 more will become available on the 1st of every month.
