Wholemeal date scones – a little treat with a lot less guilt
I’ve never made scones before. My mum makes great scones – so I’d just ask her on the odd occasion I’d get a craving for one topped with butter – or Devonshire-style with jam and cream.
I think like most people, I was a bit scared to try them. There are plenty of horror stories around scones and their ability to turn into rocks suitable only for throwing at walls.
But, I had a craving the other day – so I thought I’d not only try to make my own, but make them a little more guilt free than your average scone.
These are made with wholemeal flour, low-fat milk and some dates for sweetness. I really enjoyed them. The recipe suggested using some fake, chemical filled spread in leui of butter. I decided to use butter.
They aren’t hugely fluffy – but light enough and they have a nutty taste, thanks to the wholemeal flour. There was a suggestion to substitute a ricotta and honey mix rather than jam and cream. I tried. I wasn’t a fan – at all! So, I did have jam and cream. And, they were yum!
These also feature cinnamon – great for your digestion – and for filling your house with that amazing fragrance you only get from this delicious spice!
Wholemeal Date Scones
- 2 cups wholemeal flour
- 4 teaspoons of baking powder
- 1 teaspoon cinnamon
- 30g of reduced salt butter
- 1/2 cup chopped dates
- 1 cup skim milk, plus extra for brushing
- Your favourite jam and some whipped cream to serve
Preheat your oven to 200 degrees
On a large mixing bowl combine cinnamon and flour. Chop cold butter into cubes, add to flour and rub in with your fingers until it looks kind of sandy.
Stir in dates. make a well in the middle of the flur mix and add the milk.
Then, use a butter knife (this is important!!) to gently combine the mixture.
Turn dough onto a lightly floured surface and use your hands to gently bring the dough together. Don’t knead it – the scones will go tough!
Pat out with you hands to a 3cm thickness. Use a floured scone cutter, cut 12 rounds from the dough, place onto a baking paper lined tray and brush with a little extra milk.
Bake at 200 degrees for 10-12 minutes.
Serve this jam, cream and a pot of tea! They do go a bit hard, but I found these nice to munch on, just as they are, the next day.
Here’s a song to enjoy with your tea and scones – I have picked this song because I am still overwhelmed with joy that we got Coldplay tickets. This song is one I fell in love with when I was 17, living on campus at uni – and feeling pretty lonely. I use to listen to it over and over and over …
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