Looking for something to snack on at your afternoon tea? Baked goods will always be a top choice. My recipe for scones is beginner friendly, and the filling is simply chopped dates and cherries.
You can even add more! Then sprinkled with demerara sugar (or golden-brown sugar for substitute) on top. For additional indulgence add a spread of your favorite jam!
Scones are a lightly sweetened type of quick bread that is usually filled with fruits or paired with cream, jam, and tea.
These are also smaller in size that is perfect for break time and the shape can be either round or triangle. The texture is also very crumbly and a little messy to eat but very delightful.
Cherry and Date Scones
- 225g self raising flour
- 1 teaspoon baking powder
- 50g softened unsalted butter
- 25g caster sugar
- 150ml milk
- 30g chopped dates
- 30g chopped glacé cherries
- 1 egg beaten
- 1/2 tablespoon demerara sugar
- Pre-heat oven to 200ᵒC with a fan.
- Using a bowl, place the flour and baking powder. Mix until combined.
- Add butter into the flour and mix until it resembles fine breadcrumbs.
- Add in caster sugar, chopped dates, and cherries.
- Create a well in the center of the bowl and add milk, using the blunt edge of the knife cut into the mixture until it forms a sticky dough.
- Transfer the dough onto a floured surface and work the dough by dusting flour until it’s no longer sticky.
- Roll out the dough to 2cm thick and cut them using a 5cm fluted round cutter.
- Place the scones on two baking sheet trays then brush with beaten egg and sprinkle demerara sugar on top.
- Bake for 12 minutes until golden brown.
- Transfer the scones to a wire rack and serve with a spread of jam.