Date & Custard Sour Cream Scones
Ingredients
3 cups dates, chopped
1/2 cup orange juice
1/2 cup hot water
4 cups self-raising flour
1 cup Tatua Sour Cream
1 1/4 cups milk
1 cup Tatua Crème Custard
Method
- Make a date puree by cooking the dates over a low heat with the orange juice and water until the dates have broken down to a puree. This can also be done in the microwave.
- To make the scone dough, place the flour in a large bowl. In a small bowl, whisk together the Tatua Sour Cream and milk before adding to the flour. Mix until the dough comes together, then tip out onto a lightly floured bench.
- Roll the dough out to 40x 30cm. Cover this with the date puree. Top the date puree with the Tatua Crème Custard, leaving a 5cm edge at the top as when you roll the scone up the custard will spread to this area on its own.
- Working from the edge closest to you, carefully roll the dough up into a log. With a shape knife cut the log in half. Cut each half, in half again. Then cut each piece into thirds, this should result in 12 fairly even scones. Place them on a paper-lined oven tray and bake at 200°C for 12-20 minutes.
Makes 12
Recipe and photos by Nourish Magazine
