Recipe

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.

Apr 30, 2010 2:00pm
  • 40 mins cooking
  • Makes 18 Item
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Ingredients

Date scones with whipped caramel butter
  • 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

Date scones with whipped caramel butter
  • 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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