Wholemeal Date Scones

Ingredients

• Wheat flour

  White, cake, enriched

  1 ½ cup unsifted, dipped or 206g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  3 tsp or 14g

• Salt

  Table

  0.001 cup or 0.4g

• Butter

  Unsalted

  1 tbsp or 14g

• Dates

  Medjool

  50g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Vanilla extract

  1 tsp or 4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tsp or 5g

Directions

1. Preheat oven to 200C. Lightly dust a baking tray.
2. Sift flour, baking powder, salt (and sugar if using) into a large bowl. Add in the meal from the sieve.
3. Using your fingertips, rub in the butter, until the mixture resembles fine breadcrumbs.
4. Stir in dates (fingers work fine), then add the egg and vanilla if using.
5. Add 1 Tsp. milk and using your hand, bring the mixture together into a dough, adding more milk as necessary to get a firm, dough-like consistency. Knead the dough once or twice to combine, but don't overwork the dough.
6. Put a little flour onto the bench and form the dough into a thick disk. Using a glass or cutter, cut rounds until all the dough is used. You can form the last of the dough into a rough round.
7. Place the scones touching on the tray and bake for 15 minutes or until cooked through. You know they are cooked through when you can hear a hollow sound when you tap the bottom.
8. Serve warm and fresh with your favourite topping.
9. Recipe by: Melissa Goodwin (source: https://www.frugalandthriving.com.au/wholemeal-date-scones/)

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