Butterscotch Pecan and Date Scones

These sweet scones are perfect for morning or afternoon tea.

Ingredients make 15

650 g self raising flour

10 tsp salt

100 g butter

200 g butterscotch sauce

100 g chopped toasted pecans

150 g chopped dates

350 g milk

Method

Preheat oven to 200ºC fan forced (220ºC normal bake).Combine flour and salt in a large bowl. Add butter and use your fingers to rub into the mixture until it resembles coarse meal. In another bowl, mix butterscotch sauce, pecan, dates and milk until even. Pour the liquid mixture in the center and mix. Roll dough out on a lightly floured board to a thickness of 25 mm. Use a 5 cm scone cutter to cut rounds from the dough. Place on prepared tray 2 cm apart. Bake 12 min. and sift icing sugar on top.

Butterscotch sauce is made this way.

80 g unsalted butter

200 g dark brown sugar

200 g cream

200 g white chocolate

Melt the unsalted butter over low heat in a sauce pan and then stir in the dark brown sugar, stir until the mixture is creamy, slowly add cream while continuing to mix the other ingredients. Add the white chocolate and heat until blended. Chill the butterscotch sauce before use.

Note: You can substitute butterscotch sauce with golden syrup.