We love going to Lorne for weekend holidays and we are always at Lorne for at least once every year without fail. As part of our routine at Lorne, I will buy one wholemeal date scone for me and a couple of chocolate croissants or muffins for my husband and son from my favourite local bakery for our breakfast. No matter how much I love eating these scones, I never thought of baking these for just myself because my husband and son don't like and wouldn't want to eat these scones when we are at Lorne. When I know that Lena from Frozen wings, Joyce from Kitchen Flavours and I are going to bake "Scones" for our Bake-Along, all I can think is to bake my favourite wholemeal date scones...
Co-incidentally, my husband and son had decided to go out on a Saturday morning. I knew immediately that I had seized this opportunity to bake these scones... solely for me. Here I was enjoying every single second and minutes baking these lovely scones and enjoying every single bite of the freshly baked scones... and this is what I called my "me-time" :D
These scones that I baked are from the book, Mix and Bake by Belinda Jeffery. They are fabulous and melt in my mouth when I had them. In fact, I reckon that they are even better than the ones that I had at Lorne :p
|This is always my favourite, wholemeal date scone.|
|Making the scone mix|
|Baking the scones|
|With strawberries and fresh whipped cream... Yum!|
|Check out its melt-in-the mouth texture...|
Here's the recipe from the book, Mix and Bake by Belinda Jeffery
(with my modification in blue)
(with my modification in blue)
1 2/3 cup (250g) wholemeal self-raising flour, plus extra for dusting
1 tbsp caster sugar (replaced with raw caster sugar)
100g cold unsalted butter, cut into chunks
150g pitted dates
1 tbsp honey, slightly warmed
Preheat oven to 200°C (or 180°C fan forced) . Line a baking tray with two layers of baking paper and set it aside.
In a large bowl, sift all dry ingredients together, then rub in the butter, chop the dates and mix them in.
In another bowl, whisk together buttermilk and honey. Make a well in the middle of the flour mixture and pour in the honeyed buttermilk. Mix everything to form a soft dough.
Lightly knead everything together and tip it out onto a floured chopping board. Shape the dough into long rectangle, flattening the top to form a thickness about 4-5 cm.
Cut the dough into fat little triangles with floured knife. Sit the scones closely on a prepared baking tray and dust them with a little extra flour.
Bake for 17 min or until scones are golden in colour. Leave them to cool on a wire rack for at least 10 min and serve while they are warm.
Note: Using half amount of the recipe, I can make 4 triangles scones.
For our next bake-along, we are baking Coconut Checkerboard Brownies (recipe from the book, Bon Appetit or here which is to be posted on 11 July 2012. Please join us and blog hop with us on 11 July 2012 or within the next 7 days.
Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more of their scones baking.
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