Plain flour, for dusting
3 cups (450g) self-raising flour
1 cup (160g) chopped dates
200ml thickened cream
Cinnamon sugar butter
100g butter, softened
Cup (40g) icing sugar
1 teaspoon ground cinnamon
1. Preheat oven 230°C fan forced. Dust a flat oven tray with plain flour.
2. Assemble the Scraper Mixer Pro using the dough hook. Sift the flour into mixer bowl; add the dates, cream and lemonade. Turn the mixer to Knead/Fold setting and mix 30 seconds to 1 minute until scone mixture just comes together. Turn onto a lightly floured surface and knead gently until base is smooth.
3. Press dough out to 2cm thick. Use a 5cm round scone cutter to cut as many scones from dough as possible. Place onto tray just touching each other. Press dough together gently and repeat using the remaining dough. Bake 15 minutes until golden and well risen. Serve hot with cinnamon sugar butter or cream.
4. For the cinnamon sugar butter; Assemble the Scraper Mixer Pro using scraper beater, combine all the ingredients in mixer bowl. Slowly turn mixer to Cream/Beat setting and beat for 2–3 minutes until well combined.
Recipe provided by Sage Appliances
In Short: Indeed, that reads as Lemonade because there’s aren’t your common or garden lemon date scones, these ones have extra pop!