Date & nut scones with honey-raisin compote
Ever since I’ve been reading Enid Blyton, which I do to this day, I’ve always wanted to have a ‘propah’ English tea – tea cake, scones with jam and cream, finger sandwiches and the works! So on this lazy Sunday afternoon I thought it was high time to translate one part of that fantasy into reality, with scones. After a lot of pondering over recipes and crossing fingers… they came out just right – light, crispy on the outside and a crumbly texture. Yummy! This is definitely one of those things that I’m going to be making again, maybe with cucumber and cheese sandwiches the next time around!
Date and nut scones
2 cups of maida
5 tbsp butter, chilled
1/2 cup of cashewnuts & almonds, coarsely ground
1/4 cup of dates, chopped roughly
1 tbsp baking powder
1/2 cup milk
5 tbsp demerara sugar
1/2 tsp salt
A pinch of cinnamon powder
Mix the flour, salt and sugar together in a bowl. Cut the butter into pieces with a knife and add to the flour, mix with your fingertips until the mixture resembles crumbs. Now to this, add some milk just enough to bind the dough together and also add in the nuts and dates.
Transfer the dough to a floured, flat surface and knead well for a minute. Shape into cylindrical rolls and cut into rounds, you can also use a cookie cutter. Place them on a greased baking tray, use a pastry brush to coat with some milk, sprinkle sugar and bake for 10-15 mins at 180 deg C. Allow them to cool on a wire rack and transfer to an air-tight container.
|The scones cooling down and yes, the half you see in the corner is my ‘artwork’!|
1/2 cup raisins
3 tbsp honey
Cinnamon stick, cardamom and clove – 1 each
A splash of grape squash
Boil the water in a saucepan and when it simmers add the raisins and spices, allow them to double in size. Then add the honey and grape squash. Simmer till it reduces in quantity and becomes sticky. Remove from the heat, take out the spices and serve with the scones. You can also use this as a topping for ice creams.