Wholemeal Date Scones - cooking recipe

Ingredients

1/2 cup dates, chopped
1 tablespoon butter or 1 tablespoon margarine
3/4 cup low-fat milk
2 cups white lily self-rising flour
2 teaspoons lemon juice
1 teaspoon baking powder

Preparation

Add lemon juice to milk and set aside for 5 minutes until milk thickens.
Sift flour and baking powder.
Rub in butter (use a food processor, if available).
Add dates and milk and mix quickly to a soft dough.
Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
Place scones on a non-stick baking tray, leaving about 1 cm between them.
Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
Split to serve with jam or low fat spread.