Polli

Anna brought these delicious scones into the studio yesterday, she had to adapt the recipe to the teams dairy intolerance’s, see below.

Try these on the weekend.

Remember grandma Dizzy’s advice – use gentle movements and work quickly like your guests are walking down the garden path. Over mix and you’ll have tough little rock cakes.

Ingredients

350g self raising flour
2tbsp sugar
1 tsp salt
20mL rice bran oil or 40g unsalted butter chopped (for those without dairy intolerance’s)
1 cup chopped dates or dried fruit of your choice
1 orange, juiced and zest finely grated
½ cup of rice milk or cow’s milk

Method

Preheat oven to 180oC
Mix flour, sugar and salt together. Rub in oil (or butter) using your finger tips until it resembles bread crumbs. Mix in dates and orange zest.
Combine milk and juice. Make a well in centre of the dry ingredients and pour in liquids. Mix together until combined. Turn onto a lightly floured surface and gentle press out until 2cm think. Use a scone cutter or glass to cut into circles (4-5cm in diameter). Repeat with remaining dough scraps.
Bake on a lightly floured tray for 12-15 minutes until golden. The scones should sound hollow when tapped on the bottom.

Thanks Anna! xx