Hello strangers! I haven't forgotten about you. However,
it seems I have gotten a little caught up in the "real
So while I may not be a student anymore, somehow even with a
salary I still manage to have no money at the end of the day.
I also live in Auckland now (don't hate me) and so therefore
have even less money (oh hey $2.17/L for petrol).
So I am still constantly seeking new ways to eat well on a
One of my unofficial duties at my new job is to make scones
on Tuesdays. Scone-day Tuesday! Somehow everyone seems to be
amazed by how quickly I can whip up a batch (or two or
I have discovered that the best way to make new friends at
work is to provide everyone with delicious baked treats.
Throw that old Edmond's recipe out the window (as much as it
pains me to say it). Who has time for rubbing butter into
flour and sugar? This recipe requires only four ingredients
(excluding the dates). All you need is plain flour, baking
powder, lemonade and cream.
The original recipe calls for self-raising flour but you can
make that yourself by sieving two teaspoons of baking powder
into each cup of flour you require. So really there is never
a reason to buy self-raising when you can just make it as you
Add the cream and lemonade in equal parts. Depending on the
humidity you may need just under a cup of each.
For those of you new to the scone-making scene, here are
Mummy Edmonds' four scone commandments:
- Do not overhandle the dough. You will overwork the gluten
and make the scones tough and chewy. The heat from your hands
also does the dough no favours.
- Use a knife to mix the dough ingredients. This prevents
overhandling and just works really well.
- Place the scones close together on the baking tray. This
will prevent them from drying out too much and will make them
rise up rather than out.
- Pat the top of each scone with a bit of milk just before
popping in the oven. It makes the tops all nice.
So give these a go one afternoon and brace yourself for all
the instant friends you will make (unless, of course, they
don't like dates).
Makes 16 large scones
4 cups plain flour
8 tsp baking powder
1 cup of cream (approx)
1 cup of lemonade (approx)
1 cup dates, chopped
Juice and zest of one orange
Extra milk for the tops
Extra flour to roll the dough
Soak the dates in boiling water for 10 minutes. Drain then
squeeze over the orange juice. Orange and date is a great
Preheat the oven to 180degC on bake and line a baking tray
with baking paper.
In a large bowl, sieve together the flour and baking powder.
Stir through the dates soaked in orange juice (don't drain
out the juice).
Start with half a cup of cream and lemonade and use a knife
to bring the dough together. Add the liquids in equal parts
until a slightly sticky dough results.
Tip dough on to a floured bench and pat into a fat rectangle
or circle shape about 2-3cm thick. Use a flat-edged blade to
slice the dough into squares or wedges. Transfer to a baking
tray, making sure there is less than 1cm between each scone.
Pat with milk and sprinkle over the orange zest.
Bake for 15-20 minutes until the tops are golden brown and
the sides don't look raw and doughy.
Serve hot and fresh with jam, cream and whatever else your