Maggie Beer Chef Trainer Rachel Knight shares a recipe created in conjunction with Maggie Beer with the Australian Carers Guide.

With a tender texture and natural sweetness, these date scones are a delightful treat

Prep time 20 minutes Cook time 15 minutes Makes Approx 25 scones

Season All Difficulty Medium Store Best fresh

Equipment Oven, bowl, baking tray, scone cutter, pastry brush

Table of Contents

Date Scones Ingredients

450g Plain flour, plus extra

25g Baking powder

35g Icing sugar

50g Skim milk powder

50g LSA

500ml Cream

160ml Milk, plus extra for brushing the scones

240g Dates, dried

Pinch of Salt

To Serve

400ml Cream

10g Skim milk powder

1 tsp Jam of choice

Preheat the oven to 180C
Line a baking tray with parchment paper
Sieve together the dry ingredients 
Gently add the combined milk and cream, then lastly the dates. Bring the dough together
Tip onto a floured surface and pat the dough lightly into a 2cm-thick round
Cut with a 4cm fluted or plain round cutter and place onto the prepared tray. The raw weight of the scone will be 60g
Brush with milk
Bake in preheated oven for approximately 15 minutes or until golden 
While the scones are baking whisk together the remaining cream and skim milk powder
Once the scones are cooked. Serve warm with a generous amount of jam and fortified cream.

For more recipes from Maggie Beer Foundation visit her website here and log into the Professional Community of Aged Care cooks and chefs.