Date-Filled Scones

Ingredients

1 cup Cinderella Camel pitted dates, chopped
½ cup brown sugar
2 tsp lemon zest
¼ cup water
2 ½ cups self raising flour
50g butter
1 Tbsp sugar
¾ cup milk
½ cup water
2 Tbsp raw sugar

Method

1. Place dates, brown sugar, lemon zest and water into a small saucepan and heat until almost boiling. The mixture will form a paste. Remove from the heat and allow to cool.
2. Preheat oven to 210°C (fan bake). Sift self raising flour into a bowl and grate in butter. Rub together until the mixture forms rough crumbs. Add sugar and stir to mix. Make a well in the centre and pour in milk and water, mixing quickly to a soft dough with a knife. Tip the dough onto a lightly floured surface. Roll into a rectangle about 2cm thick. Cut dough in half. Spread one half with the date mixture. Place remaining dough half on top. Cut into 9 scones and place on a greased baking tray. Sprinkle the scones with raw sugar. Bake for 15-20 minutes until golden and cooked

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