Sticky Date and Walnut Scones

This scone is wonderful for morning, afternoon or even high tea and is not as sweet as a sticky date pudding.

Ingredients

125 g pitted dates

125 g black tea

¼ tsp bicarbonate of soda

420 g self raising flour

70 g chopped walnut or pecan

100 g lemonade

120 g cream

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Place dates and black tea in a pot and bring to boil for approx 2 minutes. Add bicarbonate of soda while stirring and remove from the heat. Allow cooling for approx. 15 minutes. Place self raising flour in a large bowl. Combine lemonade, cream, chopped nuts and date mix in another bowl. Pour the liquid into the flour and mix with a plastic scraper from the outside into the middle while turning the bowl. Turn the scone dough out on a floured table, roll or pat the scone dough to a thickness of 25 mm and cut scones out with a 5 cm scone cutter. Place the scones on a slightly floured tray with some distance in between. Bake for 12 minutes and sift icing sugar on top.

Note: Add some spices such as cinnamon, ground ginger and allspice for more flavour.