Prep 2 mins
Cook 10 mins
As easy as pie, but tastier.
- Preheat oven to 200°C
- Place all ingredients in a bowl. Mix until combined.
- Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
- Place on a greased cookie sheet and brush tops with a little milk.
- Bake for 10-15 minutes or until the top is browned.
- Serve with whatever :).
I'm actually not going to rate them for this batch. I had put most of it together when I realised that I didn't have cream. I used light evaporated milk instead. I, too, can say that there was too much liquid. (But the evap. milk would not have helped with this, in my case.) I would suggest 2 things.... 1. use thick cream. 2. Only add half the liquid ingredients, mix and then add more as required. Mine worked out really well. They were tall and light. I will make these again but with cream.
Way too liquidy...I even check the ml conversion twice....added flour and more flour....They are now in a bag to take down to the lake to feed the ducks, if they can catch them before they drop to the bottom of the lake !!
YUM! These fulfilled my 'Bakers Delight' date scone craving. Only change I made was I used lactose free cream. The scone was crusty on the outside and soft on the inside, I think they were extra crusty as my oven is slightly hotter. I served it with some butter. Little Miss (DD) and I really enjoyed them for afternoon tea party with her teddies. Thank you rozeiscool