Date and ginger scones

1 servings

Ingredients

Quantity Ingredient
250 grams Plain wholemeal flour; (8oz)
1½ teaspoon Baking powder
50 grams Polyunsaturated margarine; (2oz)
25 grams Dates; chopped (1oz)
25 grams Stem ginger in syrup; drained and chopped
; (1oz)
25 grams Soft light brown sugar; (1oz)
150 millilitres Skimmed milk; ( 1/4 pint)

Directions

Preheat the oven to Gas Mark 8/230øC/450 øF.

Lightly grease a baking sheet.

Mix together the flour and baking powder, add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs.

Add the dates, ginger and sugar, mix well and make a well in the centre.

Add the milk and stir in with a fork to form a fairly soft dough. Turn on to a lightly floured surface and knead very lightly.

Roll out to about 2cm ( ¾ inch) thick and cut out rounds with a 5cm (2-inch) cutter.

Place the scones on the prepared baking sheet and bake in the oven for 10-12 minutes or until risen and firm.

Transfer to a wire rack and leave to cool.

Converted by MC_Buster.

NOTES : Makes 10

Converted by MM_Buster v2.0l.

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