Prep 10 mins
Cook 10 mins
A bit heavier than regular scones but full of flavour and healthier.
- 1⁄2 cup dates, chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 3⁄4 cup low-fat milk
- 2 cups white lily self-rising flour
- 2 teaspoons lemon juice
- 1 teaspoon baking powder
- Add lemon juice to milk and set aside for 5 minutes until milk thickens.
- Sift flour and baking powder.
- Rub in butter (use a food processor, if available).
- Add dates and milk and mix quickly to a soft dough.
- Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
- Place scones on a non-stick baking tray, leaving about 1 cm between them.
- Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
- Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
- Split to serve with jam or low fat spread.