Ingredients
Serves 3 (6 scones)
Date & Lemon Scones
2 eggs
150ml milk
150ml cream
A pinch of salt
2 tbsp castor sugar
3 cups self raising flour
Zest of 1 lemon
100g dates - pitted
Thick cream & home made jam
Fetta, Olive & Cheddar Scones
2 eggs
150ml milk
150ml cream
A pinch of salt
3 cups self raising flour
50g Persian Feta
50g cheddar cheese
100g olives – Kalamata
Method
Both recipes are essentially the same but the date scones have a little sugar added. Follow the same principles, just substitute dates for cheese and olives.
Mix the egg, cream, milk, and lemon zest together. Add the sifted flour and raisins then mix.
Roll out the dough to 2-3 cm deep and cut circles. Place onto a baking sheet and brush with a little milk.
Bake in a moderate oven 180°C for approximately 20 minutes. Serve warm.
For the date scones there is nothing better than a big dollop of home made jam and cream to make them extra special.