SWEET AND SAVOURY SCONES

MAKES 10

Method: Date scones

STEP 1

Preheat oven to 200°C. Lightly grease a shallow mid-size lamington tin or baking tray.

STEP 2

Sift dry ingredients into a bowl and grate in the cold butter.

STEP 3

Add dates and toss to coat well.

STEP 4

Add egg and enough buttermilk to form a soft sticky dough using a flat bladed knife and a cutting motion.

STEP 5

Turn dough out onto a board or bench dusted with gluten free cornflour, knead very lightly then pat to a 2cm thickness.

STEP 6

Using a 5.5cm cutter, cut scones, pressing straight down and lifting up without twisting.

STEP 7

Place scones on tray close together, as this will aid rising. Gently reshape and pat scraps to use all dough. Brush tops with a little milk.

STEP 8

Bake in preheated oven for about 12-15 minutes, until lightly golden and sounding hollow when underside tapped. Times will depend on each oven

STEP 9

Remove from oven and immediately turn out into a large, clean tea towel, wrap and take to your table and enjoy.

Tips

Method: Savoury scone ring

STEP 1

Preheat oven to 200°C. Lightly grease a baking tray.

STEP 2

Sift dry ingredients into a bowl with and grate in the cold butter. Add the cheese.

STEP 3

Add egg and enough buttermilk to form a soft sticky dough, using a flat-bladed knife and a cutting motion to combine.

STEP 4

Turn dough out onto a board or bench dusted with gluten-free cornflour, knead very lightly until smooth then pat dough into a 20cm x 30cm rectangle.

STEP 5

Mix filling ingredients together and spread over dough.

STEP 6

Roll up from long side then form into a ring. Place on prepared tray.

STEP 7

Cut ⅔ way through ring at 3cm intervals and spread slightly apart. Brush with a little extra buttermilk, sprinkle with a little grated parmesan cheese.

STEP 8

Bake in preheated oven for about 30 minutes, until golden. Serve warm.