This recipe was first published in the Tararua Tramper Volume 92, no 2, March 2020
Dried Fruit Scones
Peter Reimann based this recipe on one from Lois Daish for date scones.
3 cups wholemeal flour 3 heaped tsp baking powder 1 tblsp sugar 60 gm butter or olive oil 250 gm dates, raisins crystallised ginger 1 egg 1 cup milk.
- preheat oven to 200°C
- mix the dry ingredients
- rub in butter (olive oil is easier)
- beat the egg and milk together and add to the dry ingredients
- tip onto a bench and knead lightly (hands and bench coated in white flour)
- fold over and pat or roll flat (to about 250 mm square and 10 mm thick)
- cut into 16 squares
- place on baking paper on a tray. brush with milk
- bake at 200°C for about 15 minutes (opening the door a couple of times to let steam escape)
- mix the dry ingredients the previous night and do the rest at breakfast time, if you are
leaving for a trip next morning
They are best consumed within hours of baking.
Serves 16