It’s been a pleasure to switch to Dunany’s wholemeal flour for our savoury pancakes, soda breads and date scones and a revelation in pastry (see the apple galette recipe) Using such a premium product in everyday items makes you savour them more - and eat a little less!
Makes 12 scones | 10 mins prep | 10 mins baking
Ingredients
- 125g Dunany wholemeal flour
- 125g self raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 50g butter, very cold and cut into small chunks
- 2 tablespoons brown sugar
- 75g chopped dates
- 100ml buttermilk
- 1 egg beaten
Method
Pre heat the oven to 190C.
Sieve the dry ingredients into a large bowl together. (No real need to sieve the Dunany flour but if you do, add the coarse part left in the sieve !) Whisk the egg with the buttermilk.
Rub the butter into the flour quickly & lightly. Stir through the dates.
Make a well in the centre & pour in the buttermilk, leaving a good tablespoon for glazing.
Mix through with a fork & bring the dough together. Knead quickly, flatten to 2cm thickness & cut the scones out with a cutter.
Place well apart on a floured baking tray, brush with the eggy milk and bake for 10 minutes or so until golden & well risen.
Eat warm with salted butter.
