JO WIGLEYS MUMS DATE SCONES
(makes 26 scones)
The point of difference about these scones is the golden syrup and cream which gives them incredible flavour. Because of the cream, while not as delicious, they can be served the following day. Jo was brought up on a farm and these were always served for farm morning teas. We have adapted the recipe to make round scones, smaller than Jo's Mum's original recipe. By all means pat out the dough and cut into 12 - 14 squares.
375g (2 + 1/2 cups) dates (pitted and roughly chopped)
250ml (1 cup) boiling water
250ml (1 cup) cream
26g (2 tbsp) golden syrup
2 eggs (lightly whisked)
1/2 tsp vanilla essence
500g (3 + 1/2 cups + 1 tbsp) self raising flour plus extra for dusting
- Preheat oven to 200ºC.
- Line a baking tray with Teflon paper, or lightly grease with baking spray.
- Soak dates in boiling water for 15 minute, or until soft. Drain well and discard water.
- Heat cream and golden syrup to lukewarm. Add eggs and vanilla essence and whisk for 1-2 minutes, or until well combined and slightly frothy.
- Sift Flour into a large bowl.
- Add drained dates to flour mixture and toss through until lightly coated.
- Add cream mixture and very gently combine.
- Turn dough out onto a lightly floured bench and gently pat out to 3cm thickness.
- Using a 5cm diameter round cookie cutter cut out scones. (If handled lightly the dough can be remoulded and formed a second time which will produce the 26 scone yield).
- Place scones onto prepared tray and bake for 12-14 minutes or till golden brown and cooked through.
- To serve: While still warm break in half and accompany with butter, and jam if you wish