Scones often earn a bad reputation as a little boring and rather dry however the same can not be said about these rose and date scones. This recipe is inspired by Iranian flavours, the rose water adds light floral notes while the date provides a little sweetness. Eat it as is, with a little butter or some carrot jam, either way it is sure to be a hit.
Preparation Time: 10 minutes / Cooking Time: 15 minutes / Makes 10-12 scones
- 450g self raising flour, sieved
- 80g unsalted butter, softened in cubes
- 100g dates, finely chopped
- a pinch of salt
- 210ml full cream milk
- 21ml rose water
- Preheat your oven to 200°C fan forced.
- Rub the butter into the flour.
- Add the 200ml of milk, salt, dates and 20ml of rose water to the flour.
- Mix into a dough.
- Knead the dough lightly for a minute or two to ensure everything is mix evenly.
- Roll the dough into a 2-3 cm thick slab.
- Cut out 5cm circles with a dough cutter.
- Place the dough onto a lined baking try and leave 3cm between scones to stop the scones merging into one another during baking.
- Mix the remaining milk and rose water together and lightly brush the tops of all of the scones.
- Bake at 200°C fan forced for 15 minutes.
If you don’t have a dough cutter you can use the rim of a glass, just ensure you dust the rim lightly in flour. You can need to dust the bench with excess flour before you start rolling out the dough.