Name: Date scones with whipped caramel butter
Cook time: 40 min
Total time: 40 min
Ingredients: 30 gram unsalted butter, softened; 1/4 cup (55g) firmly packed light brown sugar; 1 egg yolk; 2 1/2 cup (375g) self-raising flour; 1/3 cup (50g) finely chopped seeded dried dates; 1 1/4 cup (310ml) buttermilk; Whipped caramel butter; 150 gram unsalted butter, softened; 1/4 cup (55g) firmly packed light brown sugar; 2 teaspoon vanilla extract

Date scones with whipped caramel butter

Scones are a classic in the United Kingdom but have also quickly gained popularity throughout the world, especially for high tea.

Makes 18 Item

Cook

40M

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Ingredients

30 gram unsalted butter, softened

1/4 cup (55g) firmly packed light brown sugar

1 egg yolk

2 1/2 cup (375g) self-raising flour

1/3 cup (50g) finely chopped seeded dried dates

1 1/4 cup (310ml) buttermilk

Whipped caramel butter

150 gram unsalted butter, softened

1/4 cup (55g) firmly packed light brown sugar

2 teaspoon vanilla extract

Method

1.Preheat oven to 220°C/425°F. Grease 22cm square cake pan.

2.Beat butter, sugar and egg yolk in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; add sifted flour, dates and buttermilk. Use a knife to cut the buttermilk through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface; knead gently until smooth.

3.Press dough out to 20cm square, cut into nine squares, using a floured knife, then cut each square in half diagonally. Place scones side-by-side, just touching, in pan. Brush scones with a little extra buttermilk.

4.Bake scones about 20 minutes.

5.Meanwhile, make whipped caramel butter. Beat ingredients in small bowl with electric mixer until light and fluffy.

6.Serve warm scones with whipped caramel butter.

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