Date & Apricot Scones
I know we are all meant to be on our post holiday detoxes but i have recently discovered a love for scones…The British kind with clotted (artery) cream and jam.
I spent some time up north in Howden over xmas and went up into York for a day to join the gang on a boxing day shopping spree however my goal was not to find a farrshion bargain but i absolutely had to find a scone.
It hit 5pm and finally i find a measly looking scone sitting on a plate in Betsy’s. Extremely disappointed for finding what i didn’t think was a traditional scone, but a very fruity and particularly small sad looking lonely one.
Needless to say it was a religious experience eating my scone that afternoon and i had to come home and recreate it. So….
This recipe uses fresh dates and dried apricots plus of course flour, butter, sugar etc… Just pretend it’s one of your 5 a day !
I hope you enjoy them, they are so easy and bloody delicious.
Photos by my little prince, Daniel Nadel!
What you’ll need:
- Baking tray, lightly butter and dusted with flour
- Rolling pin
- 10cm round cutter, or similar OR a sharp knife to cut triangles
- 50g cold butter, cubed
- 2 cups plain flour (225g)
- 3 tsp baking powder
- 1/2 tsp salt
- 30g caster sugar
- 50g / 1/2 cup of dried fruit. I used fresh dates and dried apricots
- 150ml milk
- 1 egg whisked with 1 tsp milk
Preheat the oven to 205˚C
- Sieve the flour and baking powder into a large bowl, add the salt and mix well
- Add the cubed butter and lightly rub the mixture between your thumbs and fingertips until the mixture resembles breadcrumbs. This can take a few minutes, just make sure the butter is cold
- Add the sugar and fruit and mix well
- Make a well in the middle and pour in the milk. Using a palette knife gently stir the mixture until it is beginning to form a soft but pliable dough
- Transfer the dough on to a floured work surface and knead lightly until the mixture is just smooth. If a little sticky add a sprinkle of flour
- Roll the dough out to 2cm thick, cut out your rounds and place on the baking tray
- Brush the rounds with the egg and milk wash and place in the oven for 15 minutes or until golden brown
- Allow them to cool for at least 5-10 minutes before serving with clotted cream and jam
The Friday Baker. Xx
Posted13 January, 2014
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