Adam Liaw’s date scones

Whether eaten with jam and cream or just a smear of salted butter, date scones are always a good idea.

Ingredients

• 4 cups self-raising flour, plus extra for dusting

• 2 tbsp caster sugar

• 2 tsp baking powder

• 75g butter

• 375ml milk, plus extra for brushing

• 1 egg

• 1½ cups chopped dates

• whipped cream and jam, to serve

Method

1. Step 1

   Heat your oven to 180C fan-forced (200C conventional). Combine the flour, sugar and baking powder in a bowl and rub the butter through with your fingers. Beat the milk and egg together and add to the dry mixture. Add the dates and fold together with a knife to form a soft dough. Roll out on a floured board to 5cm thick.

2. Step 2

   Cut rounds from the dough using a 7cm round cutter, pushing straight up and down without twisting. Gather scraps together and continue cutting. Arrange the scones on a lined baking tray, leaving about 1cm between each scone. Brush the top of each scone with a little milk and bake for about 12 minutes, until golden brown. Serve with whipped cream and jam.

Adam’s tip: A good trick to avoid overworking scone dough is to do all the folding with a butter knife when bringing the dough together.

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