Food recipes
Wholemeal Date Scones
Wholemeal Date Scones Ingredients: dates, deglet noor butter, without salt milk, buttermilk, fluid, cultured, lowfat wheat flour, white, all-purpose, unenriched lemon juice, raw leavening agents, baking powder, double...
Wholemeal Date Scones
Ingredients:
dates, deglet noor
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
lemon juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Add lemon juice to milk and set aside for 5 minutes until milk thickens.
Sift flour and baking powder.
Rub in butter (use a food processor, if available).
Add dates and milk and mix quickly to a soft dough.
Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness.
Cut into 12 scones.
Place scones on a non-stick baking tray, leaving about 1 cm between them.
Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
Split to serve with jam or low fat spread.
Ingredients:
dates, deglet noor
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
lemon juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Add lemon juice to milk and set aside for 5 minutes until milk thickens.
Sift flour and baking powder.
Rub in butter (use a food processor, if available).
Add dates and milk and mix quickly to a soft dough.
Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness.
Cut into 12 scones.
Place scones on a non-stick baking tray, leaving about 1 cm between them.
Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
Split to serve with jam or low fat spread.