Sticky Date Scones
12 ingredients
5 steps
Ingredients
- 5 1/4 ounces pitted dates coarsely chopped
- 1 teaspoon baking soda
- 1/2 cup 2% milk
- 4 1/2 cups gluten free self-rising flour
- 2 tablespoons granulated sugar
- 4 tablespoons butter chopped
- 1 egg lightly beaten
- butterscotch sauce
- 1/4 cup brown sugar
- 5 1/2 tablespoons butter
- 1 1/4 cups heavy cream
- whipped cream to serve
Directions
-
1Preheat oven to 425°F. Grease and line a baking tray with parchment paper.
-
2Bring 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.
-
3Combine 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.
-
4Meanwhile, 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.
-
5Serve scones with butterscotch sauce and whipped cream.
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