Baking, Cakes & Scones, Christmas, Desserts, Festive Cooking, Finger Food/ Snack, Kiwi/ Western Cuisine, Recipes

Dates Scones Recipe 

I always find that it is very easy to make scones at home after practising two to three times. Now, all I need is more or less 20 minutes to prepare and another 10 minutes to bake. With a total of 30 minutes, I can have a freshly baked scones.

However, to make a scones that are up to your standards or requirements are not easy. BUT don’t be discourage. It’s all depending on what types of scones that you like. As for myself, it took me quite a while experimenting a varieties of different recipes to get the textures that I am looking for. Since then, the recipe has been in my all time family favourites recipe book.

In my opinion a light, fluffy and crumbly textures scones are always the best!

I like my scones to be light and fluffy, yet with a crumbly textures. Therefore, if you are like me, then this recipe is for you!

Freshly baked scones are best eaten on the same day and while it is still warm. However, any extra can be kept in an air tight container for 2 – 3 days. Or else, freeze the scones if you want to keep it longer. To eat it, thaw completely and reheat it in an oven again before serving.

 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

 

INGREDIENTS 
Makes about 12 pcs

2 cups self raising flour
2 tsp baking powder
1/4 tsp salt

50g cold butter

300ml fresh cream
2 eggs, beaten
1 cup dates, diced and pitted

1. Pit and finely diced the dates. Set aside.

2. Lightly beat the eggs in another bowl. Reserved 2 tbsp aside for glazing.

3. Add in self raising flour, baking powder and salt into a bowl.

4. Grate butter into the bowl.

*I choose to grate the butter to keep it as cold as possible. Instead of grating, you can also cut the butter to smaller pieces.

5. Rub the cold butter with the flour mixtures until it resembles breadcrumbs.

6. Add in the chopped dated into the mixture and mix well.

7. Pour in the beaten eggs and cream. Use a spatula and mix it.

8. Then lightly knead the dough until it comes together.

*Every flour needs different amount of liquid, do add additional cream if needed to.

*Do not over knead the dough as you do not want your scones to have a tough and rubbery textures.

9. Transfer the dough onto lightly floured work bench. Using your hand, lightly flatten the dough to about 1″ thick.

10. Cut the dough using a ring cutter. You can use any ring size that you like.

11. Repeat steps 9 & 10 until all the dough is being used.

12. Placed the cut dough onto baking tray, and lightly brush the top with the reserved beaten egg.

13. Bake the scones in a preheated oven of 180 degree Celcius for about 10 minutes or until golden brown. Serve immediately.

Dates Scones Recipe

  • Servings: 12 pcs
  • Difficulty: easy
  • Print

Freshly baked oven always taste extra delicious!

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 cups self raising flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 50g cold butter
  • 300ml fresh cream
  • 2 eggs, beaten
  • 1 cup dates, diced and pitted

Directions

  1. Pit and finely diced the dates. Set aside.
  2. Lightly beat the eggs in another bowl. Reserved 2 tbsp aside for glazing.
  3. Add in self raising flour, baking powder and salt into a bowl.
  4. Grate butter into the bowl.
  5. Rub the cold butter with the flour mixtures until it resembles breadcrumbs.
  6. Add in the chopped dated into the mixture and mix well.
  7. Pour in the beaten eggs and cream. Use a spatula and mix it.
  8. Then lightly knead the dough until it comes together.
  9. Transfer the dough onto lightly floured work bench. Using your hand, lightly flatten the dough to about 1″ thick.
  10. Cut the dough using a ring cutter. You can use any ring size that you like.
  11. Repeat steps 9 & 10 until all the dough is being used.
  12. Placed the cut dough onto baking tray, and lightly brush the top with the reserved beaten egg.
  13. Bake the scones in a preheated oven of 180 degree Celcius for about 10 minutes or until golden brown. Serve immediately.

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