INGREDIENTS
2 cups self-raising flour (or swap out for Nature's Lane Coconut Flour)
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons sugar
1 tablespoon butter, chopped
½ cup Nature’s Delight pitted dates, chopped into 1-2cm pieces
1 egg
150ml milk
METHOD
Preheat oven to 200C (180C fan forced). Line a tray with baking paper.
Sift flour, baking powder, salt and sugar in a large bowl. Rub in butter until it resembles breadcrumbs. Mix in dates, then create a well in the middle.
Mix together milk and egg in a jug then pour into the well. Mix all the ingredients together until just combined.
Knead dough for about 45 seconds. Lightly wet hands and separate dough into 8 individual portions. Roll into a ball and place on a tray. You may need to wet hands between every second to third scone to avoid it sticking to fingers.
Brush some milk on the top of each scone and then bake for approx. 10-15 mins or until tops are golden. Enjoy with butter and jam.
