Sticky Date Scones

12 ingredients
5 steps

Ingredients

  • 5.25 oz pitted dates, coarsely chopped
  • 1 tsp baking soda
  • 1/2 cup 2% milk
  • 4 1/2 cups gluten-free self-rising flour
  • 2 tbsp granulated sugar
  • 4 tbsp butter, chopped
  • 1 None egg, lightly beaten
  • None None Butterscotch Sauce
  • 1/4 cup brown sugar
  • 5 1/2 tbsp butter
  • 1 1/4 cups heavy cream
  • None None whipped cream, to serve

Directions

  1. 1
    Preheat oven to 425°F. Grease and line a baking tray with parchment paper.
  2. 2
    Bring dates, baking soda and 1/2 cup water to a boil. Remove from heat and set aside for 10 mins to cool slightly. Add milk and blend or process until smooth.
  3. 3
    Combine flour, sugar and a pinch of salt. Cut in butter until mixture resembles fine crumbs. Add egg and date mixture and mix until dough just comes together. Turn out onto a lightly floured surface and knead gently. Press into a 1 inch thick disc. Cut out 15 rounds, 2 inches each. Place, side by side on prepared pan. Bake for 15 mins, or until scones sound hollow when tapped on the bottom.
  4. 4
    Meanwhile, to make the butterscotch sauce, combine sugar, butter and heavy cream over low heat. Cook for 2-3 mins, or until sugar dissolves. Bring to a boil, reduce heat and simmer for 5 mins, or until thickened slightly.
  5. 5
    Serve scones with butterscotch sauce and whipped cream.

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