Eggless Date Scones

Ingredients

• 1 cup all-purpose flour (maida)
• 5 tbsp butter
  
• 3/4 cup pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1-1 1/2 cups milk
• 1/4 cup sugar
• 1/2 tsp vanilla essence
• 1 cup chopped dates
  

Preparation

1. Preheat the oven to 425°F.
   
   
2. Mix all the dry ingredients, and using a fork and knife cut the butter into the flour until the flour becomes a crumbly mixture.
   
   
3. Add the vanilla essence, chopped dates, and milk, and mix the batter thoroughly using a fork. The date scones batter should be thick.
   
   
4. Line a cookie tray with baking/cookie sheet (wax paper) and grease the sheet lightly with vegetable oil or butter.
   
   
5. Drop spoonfuls of the scone batter onto the sheet for small scones or drop the entire mixture onto the sheet for a large scone. Brush the tops of the scones with milk and bake for 10-12 minutes. Insert a knife in the scones to make sure the batter's cooked (knife should come clean).
   
   
6. Cool for 5 minutes before removing the date scones from the tray and cool on a wire rack for 10 minutes. Best when served warm with unsalted butter or clotted cream and tea. To store, cool the scones to room temperature and wrap them in plastic wrap.

Cooking Tip

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