3 c wholemeal flour
6 t baking powder
1/4 t salt
1 1/4 c milk, skim or low-fat
milk to brush the tops
3/4 c date, chopped
1 T raw sugar
1/2 t cinnamon
cinnamon and raw sugar mix, about 1 T total
Preheat the oven to 220C (420F).
Soak the dates in water for 5 minutes. Drain.
Add the wholemeal flour, baking powder, raw sugar and cinnamon and salt to a bowl.
Cut the butter into the dry ingredients to resemble fine breadcrumbs.
Add the dates, stir, then add the milk.
Mix quickly with a knife to make a soft dough.
Line a tray with baking paper.
Lightly flour a board or bench top and press the dough out to roughly the thickness of your thumb sideways. Either cut the scones into squares or use a cookie cutter.
Now that I am blogging presentation is more important so I opted for the cookie cutters.
Recipes say makes 12 but I got 16. Goes to show that my portions are naturally getting smaller.
Leave 2cm between scones.
Brush tops with milk, then add a mixture of cinnamon and raw sugar to the top of each scone.
Bake in the oven for 10 minutes or until golden brown.
Cut in half and serve buttered with jam.
Cool and place into plastic bags and place in the freezer. I use the sandwich size bags and get 4 scones to a bag. I froze three bags full. Freezing just helps me remove the temptation to eat more and helps for on days that I don’t have something already made.
Recipe base taken from Edmonds Cookery Book, Scones, p30 and modified to make it my own.