Honey and Date Scones - perfect for a Mother's Day afternoon tea
Preparation time: 10 minutes
Cooking time: 12 minutes
- 3 cups self-raising flour
- ¼ teaspoon salt
- 50g chilled butter, cubed
- ¾ cup chopped dates
- 1 cup milk, plus extra for brushing
- 2 tablespoons Capilano Honey
- 1 teaspoon finely grated lemon rind
- to serve
- Butter & Capilano Honey
1. Preheat oven to 220 degrees C. Grease a baking tray and lightly dust with flour.
2. Sift flour and salt into a bowl. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs. Stir in dates. Make a well in the centre.
3. Whisk milk, honey and lemon rind together in a separate bowl. Pour onto the flour mixture and mix with a butter knife until combined, adding a little more milk, if necessary, to form a soft dough. Gather the dough together with your hands (the less you work the dough, the better).
4. Place dough on a lightly floured board and gently pat down until about 2.5cm thick. Use a floured 4.5 cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
5. Bake 10 -12 minutes or until golden. Place onto a wire rack. Serve with butter and Capilano honey.
- Lightly flour the board. Too much extra flour will result in a dense scone.
- Press cutter straight down into dough and do not twist.
- Scones cooled on a wire rack will have a crisp crust. If you prefer a softer crust, cover the scones with a tea towel.
About Capilano: In 2013, Capilano Honey celebrates their 60th Anniversary with a product which still remains as 100% Australian owned and grown as it was 60 years ago. Capilano honey showcases some of the amazing native floral varieties sourced from their network of approximately 500 Australian beekeepers, promoting a real ‘Hive to Home’ experience.