Sticky date scones - International Incident Party

August is my birthday month. Although I have kept it low key, my fellow Penny from Jeroxie kindly invited me and another August babe Cherrie of Sweet Cherrie Pie to co-host this month International Incident Party.

And we have scones!

And not just normal scones. I made sticky date scones = cream-based scones (forget the butter!) + butterscotch sauce. It is a dangerous combination. Dangerous, since I cannot stop at one.

I need to sing praise for Gary Mehigan's date and lemon scone recipe, which I found on masterchef website. A very fluffy and buttery scone. Perfect texture. Flavor wise, the date flavour comes out beautifully since the scone itself it not too sweet. I love scone. I love dates. And dates and butterscotch sauce are such a perfect match. It's only natural to keep them together :).

DATE AND LEMON SCONES

Recipe by Gary Mehigan. Remember to work quickly and do not overwork the dough.

150ml-175ml milk
150ml cream
1 egg
3 cups self-raising flour
2 tbs caster sugar
1 cup chopped, dried dates
Finely grated rind 1 lemon
Cream & butterscotch sauce, to serve

Makes 12

1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.


2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.


3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen. Serve hot with butterscotch sauce + cream or creamy yoghurt

Butterscotch sauce

Adapted from taste.com.au


Ingredients (serves 4)

60ml (2/3 cup) thin cream
155g (3/4 cup, firmly packed) dark brown sugar
50g (2 1/2 tbs) butter, cubed
2 tsp ginger powder

Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.

Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside. Serve at room temperature.