Honey & Date Scones
- Preparation 10 mins
- Cooking time 12 mins
- Makes 15
3 cups self raising flour
1/4 teaspoon salt
50g chilled butter, cubed
1/4 cup chopped dates
1 cup milk, plus extra for brushing
2 tablespoons Capilano Honey
1 teaspoon finely grated lemon rind
- 1Preheat oven to 2200C. Grease a baking tray and lightly dust with flour.
- 2Sift flour and salt into a bowl. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs. Stir in dates. Make a well in the centre.
- 3Whisk milk, honey and lemon rind together in a separate bowl. Pour onto the flour mixture and mix with a butter knife until combined, adding a little more milk, if necessary, to form a soft dough. Gather the dough together with your hands (the less you work the dough, the better).
- 4Place dough on a lightly floured board and gently pat down until about 2.5cm thick. Use a floured 4.5 cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
- 5Bake 10 -12 minutes or until golden. Place onto a wire rack. Serve with butter and Capilano honey.
- Lightly flour the board. Too much extra flour will result in a dense scone.
- Press cutter straight down into dough and do not twist.
- Scones cooled on a wire rack will have a crisp crust. If you prefer a softer crust, cover the scones with a tea towel.