April 30, 2019
Preparation Time
10 minutes
Cooking Time
20 minutes
Serves
6-8
PHOTO BY
Katelyn Allegra
RECIPE BY
Katelyn Allegra
PROP STYLING BY
Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar
INGREDIENTS
525g spinneysFOOD Self-Raising Flour
2 tsp baking powder
100g spinneysFOOD Extra Fine Caster Sugar
80g salted butter, cold and cubed
1 cup camel milk, plus extra for brushing
100g spinneysFOOD Medjool Dates, pitted and chopped
Extra butter and creamed honey, to serve
METHOD
- 1
Preheat the oven to 180ºC, gas mark 4
- 2
In a large bowl, sift the flour, baking powder and caster sugar. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Make a well in the centre
- 3
Add the camel milk and dates to the well and, using a knife, cut the milk into the dry ingredients until a rough dough forms – be careful not to overwork it
- 4
Dust a surface with flour and shape the scone dough into a rough disc. Transfer to a lined baking sheet. Score it into wedges using a knife – don’t cut all the way through. Brush with the extra camel milk and bake in the pre-heated oven for 15-20 minutes or until golden
- 5
Allow to cool slightly then serve with extra butter on the side and creamed honey
