Not so secret really, apart from the lemonade as an ingredient (I got that from my own grandmother) but, with these days of packaged afternoon tea, hardly anyone bakes a scone anymore.
They’re cheap, they make your house smell good and visitors are overwhelmed by your culinary expertise.
Back in the days of whipping up batches of scones anytime a passing stranger paused by the door, I was known far and wide for my date scones.
Looking back it’s a wonder we all didn’t die with clogged arteries from the butter and the cream but I think the early training of free milk in school made us immune to any ill effects of too much rich dairy.
Serves: 2 – 6
Prep Time: 15
Total Time: 30
- 4 cups self raising flour
- 1 cup lemonade
- 1 cup cream
- 1 and a half cups dates
Preheat oven to 200°C
- Place all ingredients in a bowl. Mix until combined
- Scrape onto a floured surface. Knead lightly and shape the dough out to about 1″ thick. Then cut into squares about 3″ to 4″ squared
- Place on a greased sheet and brush tops with a little milk
- Bake for 10-15 minutes or until the top is browned
I still make date scones and slather ’em in butter too.