This is the best recipe for date scones ever. I know that's a big call, but I stand by this title. Not only are they delicious, but this recipe is also very quick and easy. It is a winner. You won't find this recipe on the internet, it's just not there. I have made these scones thousands of times, working in the industry, and customers rave about them. And I have only given this recipe to a handful of people, but now, I'm sharing it with the world. Because a good recipe is meant to be shared.
The total prep time is about 10 minutes, and the baking time is between 20-23 minutes, so you can have beautiful, fresh date scones on the table within half an hour.
This is one of those recipes that is a keeper. If you love dates, you will love these. And I promise that you will make this recipe again and again.
Please watch the video in its entirety, you'll only need to watch it once, then follow the recipe below. There's a few techniques and tips that I have mastered, after making these so many times.
I would be thrilled if you let me know that you make them.
Here's the recipe:
4 cups Self Raising Flour (SR Flour)
or 4 cups of Plain Flour + 8 teaspoons baking powder (sift twice if using Plain Flour)
2 - 4 tablespoons of icing sugar (you can omit this if you follow a sugar free diet)
500grams pitted dates
1 cup cold cream
1 cup cold milk
1 cup cold water
an additional - 1 cup cream (for pouring over the top)
Into a large mixing bowl, place the dates. No need to chop. These scones taste much, much better with large pieces of dates in them. All you have to do is twist each date to ensure there is no pips in them, and it also gives the dates a little squish, which lends itself to beautiful soft melt in your mouth dates.
Then sprinkle over the icing sugar.
Place a sifter over the bowl and sift the flour into the bowl.
Sift the flour into the bowl.
Then add 1 cup cold cream, 1 cup cold milk and 1 cup cold water.
Mix only until everything is combined. Don't overmix. Your dough should be quite moist and sticky, if not, add a tablespoon or two more milk.
Turn out onto a floured bench. Sprinkle a little more flour on top.
Shape into a high round, about 4cm or 1 ½ inches in height.
Scones love a sharp cut, so using a tin or a scone cutter, cut into rounds. I like to go in from the sides, therefore I'm not left with a lot of scraggly bits. You shouldn't really twist the scones when cutting them, I know I did in the video, but to be honest my tin was a little blunt, but if you have a sharp cutter, just up and down. This helps the scones rise even more.
Place scones on a tray, making sure they are touching each other.
Then drizzle the extra cup or more of thickened cream all over the top of the scones.
Place them into a pre-heated oven of 200C/400F fan forced for between 20-23 minutes. Jumbo, like mine, 23 minutes. Smaller scones - 20 minutes.
You don't want to overcook scones; they will continue to cook for a few minutes when you take them out of the oven.
Allow to cool for a few minutes, then place on a wire rack.
When they are super fresh, they're harder to cut, so just go slow with a serrated knife.
Serve slathered with salted butter, and jam if you wish.
And there you go; my secret recipe is out.
Thank you so much for watching, hopefully I'll see you again soon.
@leescooking
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#datescones #sconesrecipe #scone #biscuitrecipe #dates #amazingsconerecipe #besteeverdatescones
26 мар 2024
