Enjoy a flawless morning with these Breakfast Scones. The combination of cinnamon & fresh butter results in fluffy scones infused with oatmeal flavours. Sweetness comes from sliced dried pitted dates, elevating the taste to perfection. You won't get a better buttery morning treat than these scones!
Ingreadient:
- Western Star Spreadable, for greasing and serving
- 3 cups self-raising flour, extra for dusting
- 2 teaspoons ground cinnamon
- ¼ cup caster sugar
- 80g cold Western Star Chef’s Choice butter, chopped
- 150g dried pitted dates, thinly sliced
- 1 cup milk, extra for brushing
- 80g cold Western Star Chef’s Choice butter, melted
- 2 tablespoons golden syrup, extra for drizzling
- 1 cup rolled oats
Direction:
- Preheat oven to 200C fan forced. Grease base and sides of a medium size, straight sided roasting pan with butter. Sift flour and cinnamon into a large bowl. Stir in sugar. Add butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. (see tip)
- Reserve 2 tablespoons of dates for the topping. Stir remaining dates into flour mixture. Make a well in the centre. Add milk. Using a flat-blade knife, stir until incorporated. Use your hand to bring together to form a dough. Turn out onto a lightly floured bench. Gently knead until smooth. Don’t over-knead. Pat out dough until 2.5cm thick.
- Use a 6.5cm round cutter, dipped in flour, to cut out scones. Gather dough, knead again lightly, pat out and cut out more scones. Place 1cm apart in prepared tray.
- To make oat topping, melt half of the butter in a heatproof jug. Stir in syrup until combined. Pour over oats in a bowl. Stir until combined and sticky. Finely chop reserved dates and stir in.
- Brush tops of scones with extra milk and place mounds of topping on top of each scone.
- Bake for 35 minutes or until golden. Remove from oven and brush with remaining melted butter. Drizzle lightly with golden syrup. Serve scones split in half with Wester Star Spreadable.
