By Chelsea Sugar
Page views: 248325This classic recipe is sure to be a crowd pleaser. These scones are easy to make and even easier to eat!
35 reviews
2 cups Edmonds Self Raising Flour (300g)
1 tsp Edmonds Baking Powder
pinch of salt
2 tsp Chelsea White Sugar
1 Tbsp butter
1/2 cup chopped dates (85g)
1 small egg, beaten
150ml Meadow Fresh Original Milk
To Serve
Butter
Chelsea Honey Maple Flavoured Syrup
Preheat oven to 200°C bake and line a large baking tray with baking paper.
Sift together flour, baking powder and salt into a large bowl. Stir in Chelsea White Sugar.
Rub in butter until mixture resembles breadcrumbs. Stir in the chopped dates.
Combine the egg and milk in a jug. Stir into the flour mixture to make a soft sticky dough.
Turn dough out onto a lightly floured surface. Knead for 30 seconds or until just smooth.
Pat the dough down into a round or rectangle about 2cm thick. Cut the dough into about 8 squares or rounds, place on prepared tray and brush tops with a little milk.
Bake for 10-15 minutes, or until golden brown.
Serve with butter and Chelsea Honey Maple Flavoured Syrup.
These dates scones are really beautiful, my husband even commented, in fact these scones are my go toos now, they have such a lovely texture.Cheers for Chelsea
These are the absolute best date scones I have ever made, in fact my husband who is not one to comment availed himself to say that they are LOVELY scones so I'm off to make them again post this review
Thanks Chelsea
Yummy
Turned out quite dry despite adding more milk than the recipe called for, but honestly pretty good when you cut them open and add some jam inside.
Really, I'm surprised at the extreme variations of these scones. When so many people have had success with them and the minority haven't I'd suggest that baking is not your forte so just leave it to those who know what they are doing and don't be so rude as you describe your failures, if you were talking to someone about the negative result you got from their recipe you wouldn't speak like that so don't sit behind your keyboard and deliver such venom.
Really, I'm surprised at the extreme variations of these scones. When so many people have had success with them and the minority haven't I'd suggest that baking is not your forte so just leave it to those who know what they are doing and don't be so rude as you describe your failures, if you were talking to someone about the negative result you got from their recipe you wouldn't speak like that so don't sit behind your keyboard and deliver such venom.
Definitely not enough raising agent and very little butter. Didn't over mix but came out like hard buns
Unfortunately, the mixture was extremely wet. It made it hard to work with. I had to dust a lot of flour just to get the mixture to the point I could pop what wasn't a scone shape onto the baking paper.
They tasted great but didn't rise well.
I was pleased with this recipe. Mine turned out how I liked it. I added more dates, loved them.
I forgot to take my butter out of the fridge, so I just grated my butter into the mixture. I used
powdered milk as we have so much due to the food parcels, received.Left out the b/powder.
Never use an egg in my scones before, but will do that all the time now. Plus I always add
my eggs into the milk then combine it all together. I will use this recipe again so quick.
The secret to a soft base Scone is to not Kneading so much.
Lovely! Great amount of sweetness and baking powder. The only change I will make next time is to add a larger ‘pinch’ of salt. No longer can I say I’m not a scone maker!
Not enough butter; not enough baking powder; not enough sugar; too much liquid meaning more flour had to be added when kneading. Finished up like small dinner rolls. Very disappointing. Back to the Edmonds cookbook for me.
Did double mixture so got 16 med size scones cooked for 17 minutes. Both the top and bottoms were yummy for me but the bottoms were a little crisp how I like them, 15 minutes would have been perfect!
This recipe calls for way too much liquid. I had to add easily extra 1/2 cup of flour before I could kneel the dough.
Totally wrong amount of baking powder (I.e not enough) These turn out more like hard bread rolls than scones. Disappointing how wrong Chelsea can get a simple scone recipe. Do not use!
Really nice recipe, made beautiful soft scones. I added dates for extra flavour. Will be making these again. Nice, soft and fluffy. Might try with wholemeal flour next time.
Thanks Chelsea
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