Date and ginger scones
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Plain wholemeal flour; (8oz) |
| 1½ | teaspoon | Baking powder |
| 50 | grams | Polyunsaturated margarine; (2oz) |
| 25 | grams | Dates; chopped (1oz) |
| 25 | grams | Stem ginger in syrup; drained and chopped |
| ; (1oz) | ||
| 25 | grams | Soft light brown sugar; (1oz) |
| 150 | millilitres | Skimmed milk; ( 1/4 pint) |
Directions
Preheat the oven to Gas Mark 8/230øC/450 øF.
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 centre.
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 ( ¾ inch) thick and cut out rounds with a 5cm (2-inch) cutter.
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.
Converted by MC_Buster.
NOTES : Makes 10
Converted by MM_Buster v2.0l.