Kumara & date scones
With Tamara Jane
Time: 20 mins
Self-raising flour, to dust
3 cups self-raising flour
Pinch of ground cinnamon
Pinch of ground nutmeg
30g butter, chopped
2 Tbsp brown sugar
1 cup chopped dates
1 1/2 cups buttermilk
1 1/2 cups steamed and mashed kumara
Butter, jam and cream, to serve
Preheat oven to 230C. Lightly dust a large oven tray with flour.
Sift the flour, cinnamon and nutmeg into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine.
Make a well in the centre of the flour mixture. Pour in buttermilk and kumara. Use a butter knife in a cutting action to stir until a soft but sticky dough forms.
Turn dough out onto a lightly floured surface and gently knead until dough just comes together. Use your fingertips to gently pat the dough into a 2cm-thick disc.
Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Arrange on the prepared tray. Gently brush the top of each scone with a little extra buttermilk to glaze and dust with flour.
Bake in preheated oven for 15 minutes or until golden and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature, with butter, jam and cream, if desired
(TX: 7 July 2011)