I wanted something tasty to take for lunch this week and when I discovered half a bag of dates hidden in my baking cupboard I knew exactley what I wanted!
I came up with this little recipe (I love when random creations work out!) using my basic scone recipe and going from there. These aren't exactley health-conscious but baking shouldn't be! ;)
Date and Cinnamon Scrolls
3 C Flour
6 t baking Powder
Pinch Salt
1 T Raw Sugar
75g Butter
1 t Cinnamon and 1 t Mixed spice
1 1/2 C Plain soy milk or normal milk
Filling:
3/4 C Dates - chopped
50g Butter - softened
4 T Raw sugar
Topping:
1 t Cinnamon
1 T Raw Sugar
Heat oven to 200 degrees Celsius.
Place dates in a bowl and cover with boiling water. Leave to soften for 15 minutes, then drain.
Sift flour, baking powder, salt and cinnamon into a bowl. Add raw sugar and combine. Add cubed, softened butter and rub into flour until mixture resembles bread crumbs.
Add milk and mix with a knife until just combined.
Tip onto a floured board or bench and pat into a rectangle approx 2cm thick.
Combine butter and raw sugar (filling) and spread evenly over scone dough.
Spread date mixture over dough as well then start from long edge and roll dough onto itself to form a sausage. Cut into 2cm thick pieces with a serrated knife and arrange on a baking tray. Brush with a little extra soy milk and sprinkle with combined topping ingredients.
Bake for approx 10 minutes, until top is golden brown and scones have puffed up.
These are so yummy - you don't need any butter with them as you already have the nice gooey filling - so good!!
3 C Flour
6 t baking Powder
Pinch Salt
1 T Raw Sugar
75g Butter
1 t Cinnamon and 1 t Mixed spice
1 1/2 C Plain soy milk or normal milk
Filling:
3/4 C Dates - chopped
50g Butter - softened
4 T Raw sugar
Topping:
1 t Cinnamon
1 T Raw Sugar
Heat oven to 200 degrees Celsius.
Place dates in a bowl and cover with boiling water. Leave to soften for 15 minutes, then drain.
Sift flour, baking powder, salt and cinnamon into a bowl. Add raw sugar and combine. Add cubed, softened butter and rub into flour until mixture resembles bread crumbs.
Add milk and mix with a knife until just combined.
Tip onto a floured board or bench and pat into a rectangle approx 2cm thick.
Combine butter and raw sugar (filling) and spread evenly over scone dough.
Spread date mixture over dough as well then start from long edge and roll dough onto itself to form a sausage. Cut into 2cm thick pieces with a serrated knife and arrange on a baking tray. Brush with a little extra soy milk and sprinkle with combined topping ingredients.
Bake for approx 10 minutes, until top is golden brown and scones have puffed up.
These are so yummy - you don't need any butter with them as you already have the nice gooey filling - so good!!
