Maggie Beer’s Date Scones

Maggie Beer's Turmeric Honey and Ginger Creme

Article by 

Maggie Beer

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   

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

Date Scones Method

  1. Preheat the oven to 180C  
  2. Line a baking tray with parchment paper
  3. Sieve together the dry ingredients  
  4. Gently add the combined milk and cream, then lastly the dates. Bring the dough together
  5. Tip onto a floured surface and pat the dough lightly into a 2cm-thick round
  6. Cut with a 4cm fluted or plain round cutter and place onto the prepared tray. The raw weight of the scone will be 60g
  7. Brush with milk
  8. Bake in preheated oven for approximately 15 minutes or until golden  
  9. While the scones are baking whisk together the remaining cream and skim milk powder
  10. 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.

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