Recently, Roy was visiting with one of his friends, Aunty Jill. She had made a delicious morning tea, including some absolutely scrumptious fruit scones. Roy loves scones, and asked if she would mind sharing the recipe with him. She was happy to do so, and what's more, she was happy to allow him to share the recipe on the blog. So this week, Roy Creates Aunty Jill's Fabulous Fruit Scones.
You Will Need:
- 1 and 3/4 cups of white self raising flour
- 1 and 1/2 cups wholemeal self raising flour
- 250 grams of sultanas soaked for at least an hour or overnight (Roy soaked them in tea but you could use orange juice or plain water)
- 250 grams of pitted dates, chopped. If you warm them for 30 seconds in the microwave they are easier to chop.
- 300 milliliters of cream
- 300 milliliters of sour cream. If your container is only 250 grams you will probably need to add a little milk.
- Milk for glazing
Method:
- Preheat the oven to 200 degrees celcius and line 2 biscuit/scone trays with baking paper.
- Mix together the two types of flour in a large bowl.
- Combine the cream and sour cream in a separate bowl.
- Drain the sultanas and add them and the dates to the flour. Mix
- Add the cream mix and stir until a stiff dough forms.
- Turn the dough out onto a floured surface and knead until everything is well combined.
- Cut the mix into two big pieces and squash the dough out flat, one piece to a tray. You want to make the dough a rough rectangular shape, about 1 inch thick.
- Cut the dough into pieces (Roy cut each into 16 pieces)
- Brush with milk and bake for 25 to 30 minutes (it will depend on how long the sultanas soaked, and your oven, as to how long they take to cook.)
- Put the scones onto a cooling rack and cover with a clean tea towel to keep them moist
- Serve with butter and enjoy!
- These scones keep well for a few days and can be reheated in the microwave. They also freeze well.