Date Scones
These scones can be enjoyed as is, with lashing of butter
Makes enough for: 8 scones
Ingredients
- 250 g self raising flour, plus extra for dusting
- 2.5 mls ground nutmeg
- 20 g salted butter, cubed
- 225 g pitted dates, chopped
- 35 g xylitol
- 120 mls buttermilk
- 60 mls water
Method
- Preheat your oven to 210° Celsius
- Sift the flour and nutmeg into a bowl then add the butter
- Rub in using your fingertips until the mixture resembles coarse bread crumbs
- Add the dates and xylitol and stir to combine
- Pour the buttermilk and water into a mixing jug and whisk lightly to combine
- Pour into the flour and use a butter knife to bring the dough together
- Tip out onto a lightly floured surface and gently knead to shape the dough into a ball
- Press out into a circle, 2cm high then cut into 8 pieces
- Place onto a lined baking tray, slightly spaced apart
- Place into the oven and bake for 7 minutes
- Reduce the temperature to 180° Celsius and continue baking for 10 minutes
- Remove from the oven and place onto a wire rack to cool slightly before serving