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Date and Ginger Scones
250 g Plain wholemeal flour; (8oz)
1 1/2 ts Baking powder
50 g Polyunsaturated margarine; (2oz)
25 g Dates; chopped (1oz)
25 g Stem ginger in syrup; drained and chopped (1oz)
25 g Soft light brown sugar; (1oz)
150 ml Skimmed milk; ( 1/4 pint)
Preheat the oven to Gas Mark 8/230 degrees C/450 degrees F.
Lightly grease a baking sheet.
Mix together the flour and baking powder, add the margarine and rub
it in with your fingertips until the mixture resembles breadcrumbs.
Add the dates, ginger and sugar, mix well and make a well in the
Add the milk and stir in with a fork to form a fairly soft dough.
Turn on to a lightly floured surface and knead very lightly.
Roll out to about 2cm ( 3/4 inch) thick and cut out rounds with a 5cm
Place the scones on the prepared baking sheet and bake in the oven for
10-12 minutes or until risen and firm.
Transfer to a wire rack and leave to cool.
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