Wholemeal Date Scones

Wholemeal Date Scones

I’ve been trying out a few healthier bakes lately and I was very happy with how these Wholemeal Date Scones out. They use wholemeal flour and no sugar. There is some natural sugar in the dates but you could leave them out if you wanted to.

Truth be told I have only recently learnt how to make the perfect scone. Mum’s been making them for years so I had a few lessons and now they turn out perfectly.

Wholemeal Date Scones

So what’s the secret? Firstly, the oven has to be very hot so make sure it’s at 220 degrees before you’re ready to put them in.

Work quickly. Have all your ingredients out, the baking tray lined, oven on and at the right temperature. Don’t work the dough too much either. Just bring it together on your work surface and flatten slightly and quickly cut them and get them in the oven.

Also put them all close together on the tray so they are touching. Then when they come out of the oven wrap them in a clean tea towel. Serve warm with some butter or jam and cream.

Wholemeal Date Scones

So that’s how we do it in my family. It does take some practice but once you master it, you can whip up a batch in no time.

Wholemeal Date Scones




Wholemeal Date Scones

Print Recipe

Servings Prep Time
12 Scones 10 minutes
Cook Time
15 minutes

Servings Prep Time
12 Scones 10 minutes
Cook Time
15 minutes

Wholemeal Date Scones

Print Recipe

Servings Prep Time
12 Scones 10 minutes
Cook Time
15 minutes

Servings Prep Time
12 Scones 10 minutes
Cook Time
15 minutes

Ingredients


Servings: Scones

Instructions
  1. Preheat oven to 220 degrees.

  2. In a large mixing bowl put the flour, baking powder, salt and butter. Rub together with your fingertips until it is fine and crumbly.

  3. Add the dates and stir through.

  4. Add 200 ml of cream and mix through with a butter knife. The dough should be quite wet. If not, add a little more cream until it comes together to form a dough.

  5. Put the dough onto a lightly floured surface and gently bring together and flatten out slightly.

  6. Using a cookie cutter to cut rounds out of the dough and put onto a lined baking tray. Be sure to put the scones close together.

  7. Brush lightly with some milk and bake for about 10 – 15 mins or until golden brown on top.

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Date and Walnut Loaf

Date and Walnut Loaf

It’s still school holidays here but unfortunately I had to go back to my part time job this week. I really enjoyed being at home with the kids and pottering around doing some baking and craft.

I made this Date and Walnut Loaf while I was off. I love date cakes. My mum used to make them when I was growing up and it’s one of my favourites.

Occasionally she would put some nuts in it but as a kid I wasn’t real keen. Now I love them so this time I added some walnuts. It adds a bit of texture and crunch.

Date and Walnut Loaf Close Up

This loaf is great for morning tea, warmed up with butter. You can freeze this as well to take to work.

Date and Walnut Loaf Cut




Date and Walnut Loaf

Print Recipe

Servings Prep Time
1 loaf 25 minutes
Cook Time
1 hour

Servings Prep Time
1 loaf 25 minutes
Cook Time
1 hour

Date and Walnut Loaf

Print Recipe

Servings Prep Time
1 loaf 25 minutes
Cook Time
1 hour

Servings Prep Time
1 loaf 25 minutes
Cook Time
1 hour

Ingredients


Servings: loaf

Instructions
  1. Preheat the oven to 180 degrees and grease a 23cm x 13cm loaf tin.

  2. Sift the flours, bicarbonate of soda and mixed spice into a large mixing bowl.

  3. Add the walnuts and stir to combine.

  4. Chop dates and add to a pan with the butter, sugar and water. Stir over a low heat until butter has melted and the sugar is dissolved. Remove from the heat and leave to cool slightly.

  5. Pour the egg and butter mixture into a well in the centre of the dry ingredients and stir to combine.

  6. Pour the mixture into your baking tin. Add some extra walnuts on top and bake for an hour or until a skewer comes out clean.

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Banana Bread

Banana Bread

Happy New Year! I hope 2016 has been great so far. I’ve had a few weeks off work and took a break from blogging so it’s been nice to spend some time with the family.

It’s been pretty hot here in Oz so we’ve been spending most days by the pool but there has been a few days for baking and crafting.

This Banana Bread was one of the bakes I made with kids. They loved mashing up the bananas and helping to mix it all up.

Banana Bread Cut

I love eating this for breakfast, toasted with butter or for morning or afternoon tea. You can also slice it up and put in ziploc bags and put them in the freezer. A slice is great to have when you’re in a hurry or for a snack at work. Probably best to have it sometimes though. Not everyday.

Rocky Road




Banana Bread

Print Recipe

Servings Prep Time
6-8 10 minutes
Cook Time
60 minutes

Servings Prep Time
6-8 10 minutes
Cook Time
60 minutes

Banana Bread

Print Recipe

Servings Prep Time
6-8 10 minutes
Cook Time
60 minutes

Servings Prep Time
6-8 10 minutes
Cook Time
60 minutes

Ingredients


Servings:

Instructions
  1. Preheat the oven to 180 degrees. Grease and flour a medium loaf tin.

  2. Melt butter and set aside to cool slightly

  3. Mash bananas in a large bowl. Add the butter, eggs, vanilla and sugar and combine thoroughly.

  4. In a separate bowl sift the flour, baking powder and cinnamon.

  5. Transfer the wet ingredients to the dry and combine.

  6. Pour the batter into the pan and bake for 60 minutes or until it is golden brown and springs back when lightly touched.

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