Vanilla And Date Scones Food

VANILLA AND DATE SCONES

Steps:

• Heat oven to 220deg and line a baking tray with baking paper.
• Put flour, brown sugar and butter into food processor and mix until ingredients are fully combined. Add buttermilk and vanilla. Pulse until just combined.
• Cut dates in half, remove stones and any stalk heads then add to the mixture and mix and pulse for a second or two - not too long if you want the dates to remain chunky.
• As the dough will be quite sticky, rub flour on your hands then collect it into a ball and gently knead it into shape. Toss on a sheet of baking paper sprinkled with flour and shape into a rectangle about 3cm thick. Cut the dough in half longwise, then cut each half into four pieces. Transfer pieces to baking tray leaving room to spread, and bake for 10-12 minutes or until scones are a rich golden colour and sound hollow when tapped.
• NOTE: If you don't have a food processor, rub the butter and flour together with tips of fingers then mix in sugar, buttermilk and vanilla until just combined. Cut dates up and add to mix, stirring to combine.

WHOLEMEAL DATE SCONES

Steps:

• Preheat oven to 200.C.
• Spray a baking tray with cooking oil.
• Pour 2 cups boiling water over dates and allow to soften for approx 10 mins before draining & chopping.
• Sift flours with icing sugar & salt into a bowl.
• Rub in margarine with fingertips until mixture resembles breadcrumbs, add dates and make a well in the centre then add egg.
• Stir lightly with a knife and add enough milk to form a soft dough.
• Turn onto a floured surface and cut dough into 5cm rounds.
• Place on the baking tray and brush with a little milk before baking for 15-20 mins or until golden.

DATE PECAN SCONES

Steps:

• Preheat oven to 350ºF (180ºC). Line a 12 x 18" (30 x 45 cm) baking sheet with parchment paper.
• Place the butter, both flours, sugar, salt, baking powder and baking soda into the bowl of a food processor (or use a pastry blender). Process until the mixture is very fine. Transfer to a large bowl and add the pecans and dates. Pour the cream and vanilla over the top. Mix with a fork until a crumbly dough forms.
• Turn onto a work surface. Press the mixture together very lightly - it should be fairly dry. Cut into twelve 2 1/2" rounds (7 cm) or eighteen 1 1/2" rounds (4 cm). Place on the prepared pan. Brush with cream and sprinkle with sugar.
• Bake for 20 to 25 minutes until golden. Serve warm. Best served the day they are made.

WHOLEMEAL DATE SCONES

Steps:

• 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.