Total Time
25mins
Prep 15 mins
Cook 10 mins

Scrumptious tea time treat, sticky toffee date scones topped with clotted cream or mascarpone and a good cherry jam, from Simon Rimmer.

Directions

  1. Sift the flour, sugar and baking powder together in a bowl.
  2. rub in the butter and then mix in th egg.
  3. pour in the milk and mix to form a dough.
  4. place the dates, bicarb of soda and water in a saucepan.
  5. over a low heat, cook gently until the dates soften and break down. Cool.
  6. Preheat the oven to 200C 400°F.
  7. fold the gooey dates into the scone dough.
  8. roll the dough out onto a floured board to 1 inch thickness and cut with round cutter.
  9. place round onto baking sheet and place in oven. bake for 10 minutes.

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