50 g (2 oz) plain flour
15 ml (1 tbsp) baking powder
pinch of salt
175 g (6 oz) wholemeal flour
50 g (2 oz) butter or margarine
milk
125 g (4 oz) full-fat cream cheese
25 g (1 oz) stoned dates, chopped
salt and freshly ground pepper
butter or margarine, for spreading
15 ml (1 tbsp) baking powder
pinch of salt
175 g (6 oz) wholemeal flour
50 g (2 oz) butter or margarine
milk
125 g (4 oz) full-fat cream cheese
25 g (1 oz) stoned dates, chopped
salt and freshly ground pepper
butter or margarine, for spreading
method
1. Grease a baking sheet. Sift the plain flour, baking powder and salt into a large bowl and stir in the wholemeal flour. Rub in the fat and add sufficient milk to give a soft but manageable dough.
2. Knead the dough lightly and roll out on a lightly floured surface to a 15 cm (6 inch) round. Divide into six triangles and mark the tops into a lattice with the back of a knife. Place on the baking sheet.
3. Brush the tops with milk and bake at 230°C (450°F) mark 8 for about 15 minutes. Cool on a wire rack.
4. Blend the cream cheese and dates together with seasoning to taste.
5. Halve the scones, spread with butter or margarine and fill generously with the date cheese spread. Replace the tops.
2. Knead the dough lightly and roll out on a lightly floured surface to a 15 cm (6 inch) round. Divide into six triangles and mark the tops into a lattice with the back of a knife. Place on the baking sheet.
3. Brush the tops with milk and bake at 230°C (450°F) mark 8 for about 15 minutes. Cool on a wire rack.
4. Blend the cream cheese and dates together with seasoning to taste.
5. Halve the scones, spread with butter or margarine and fill generously with the date cheese spread. Replace the tops.
serving amount
makes 6
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