It is international scone week again and a wonderful excuse to be creative with scone recipes. This lovely idea comes from Tandy Sinclair over at Lavender and Lime blog. You can read Tandy’s post here:  http://tandysinclair.com/international-scone-week-2018/.

My sister sent me a recipe for a custard scone recipe which I adapted to make these delicious date and custard scones.

 

Ingredients

6 cups self raising flour

1/2 cup sticky brown sugar

1/4 teaspoon salt

250 grams butter (cubed)

100 grams chopped dates

4 large eggs

1 teaspoon vanilla essence

2 cups ultramel custard

Method

Preheat your oven to 200 degrees Celsius. Add the flour, sugar and salt in a bowl. Add the cold butter and rub into the dry ingredients until crumbs form. Add the chopped dates. In a separate bowl mix the custard, eggs and vanilla essence. Add the wet ingredients to the dry ingredients and combine. The mixture will be quite sticky. Use a spoon to drop scoops of mixture onto a prepared baking tin. Bake for +- 15 minutes until golden brown.

Enjoy with a cup of tea as a mid morning treat.

Robbie