Rock’s been on a total scone-baking kick and our go-to is this Nigella Lawson recipe. They’re nice and light which apparently can be attributed to the addition of cream of tartar. I’m not sure if dates in scones is a done thing but Rock loves dates and this time around he decided to add some in to experiment. I didn’t think I particularly liked dates but these were delicious. Ok, over to Rock.
This one is for my neighbour. I baked this recipe many time thinking that I already blogged it but no… I never blogged it…
For 12 scones:
500 grams all-purpose flour / 1 teaspoon of salt / 2 teaspoons baking soda / 4.5 teaspoons of cream of tartar / 125 g cold unsalted butter, diced / 300 ml of milk / 1.5 cup of dates / 1 egg beaten for egg wash
Pre heat the oven to 450 F. Chop the dates in small pieces. Put all the dry ingredient and the dates in a large bowl. Rub the butter in the dry mix until it becomes like damp sand. I used the stand mixer with the dough hook. Add all the milk at once, mix briefly until the dough hold together, turn it on a floured surface and knead it for 5 min.
Roll into a ball and then roll out until the dough in 3 cm thick. Cut it in 12 equal pieces (like a pizza. Or if you have a round cutter you can use that).
Place on a baking tray very close together, they will bulge up and will stick together during the cooking.
Brush the tops with the egg-wash. Bake for 10 min or until all risen and golden.
Eat them warm fresh out of the oven, with jam or butter. Their are amazing with coffee!
You can substitute the dates with raisin or as Diana likes, with shredded cheddar cheese. If you want cheese scones, use about 75grams of shredded cheese. Don’t be greedy like Diana last time with too much cheese because then the texture of the scones is not as good!