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Trish Deseines Dunany Organic Wholemeal Buttermilk And Date Scones

Dunany Organic Wholemeal Buttermilk and Date Scones - Trish Deseine

Dunany Organic Wholemeal Buttermilk and Date Scones - Trish Deseine

It’s been a pleasure to switch to Dunany’s  wholemeal flour for our savoury pancakes, soda breads and date scones and a revelation in pastry (see the apple galette recipe) Using such a premium product in everyday items makes you savour them more - and eat a little less!

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Ingredients

  • 125g Dunany wholemeal flour

  • 125g self raising flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon bicarbonate of soda

  • 50g butter, very cold and cut into small chunks

  • 2 tablespoons brown sugar

  • 75g chopped dates

  • 100ml buttermilk

  • 1 egg beaten

  • Course

    CourseDrink Home Baking Side Dish Snack

  • Serves

    Serves12 scones

  • Time

    Time10 mins prep & 10 mins baking

  • Difficulty

    DifficultyBeginner

Method

Pre heat the oven to 190C.

Sieve the dry ingredients into a large bowl together. (No real need to sieve the Dunany flour but if you do, add the coarse part left in the sieve !) Whisk the egg with the buttermilk.

Rub the butter into the flour quickly & lightly. Stir through the dates.

Make a well in the centre & pour in the buttermilk, leaving a good tablespoon for glazing.

Mix through with a fork & bring the dough together. Knead quickly, flatten to 2cm thickness & cut the scones out with a cutter.

Place well apart on a floured baking tray, brush with the eggy milk and bake for 10 minutes or so until golden & well risen. 

Eat warm with salted butter. 

Method

Pre heat the oven to 190C.

Sieve the dry ingredients into a large bowl together. (No real need to sieve the Dunany flour but if you do, add the coarse part left in the sieve !) Whisk the egg with the buttermilk.

Rub the butter into the flour quickly & lightly. Stir through the dates.

Make a well in the centre & pour in the buttermilk, leaving a good tablespoon for glazing.

Mix through with a fork & bring the dough together. Knead quickly, flatten to 2cm thickness & cut the scones out with a cutter.

Place well apart on a floured baking tray, brush with the eggy milk and bake for 10 minutes or so until golden & well risen. 

Eat warm with salted butter. 

Used in this Recipe

  • Dunany Flour Orgainic Plain, Sifted, Stoneground, Spelt Flour 1kg

    Dunany Flour Orgainic Plain, Sifted, Stoneground, Spelt Flour 1kg

    €5.15

  • Dunany Flour Orgainic Wholemeal Extra Course 1.5kg

    Dunany Flour Orgainic Wholemeal Extra Course 1.5kg

    €4.00

  • Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    €4.25

  • Dunany Flour Organic Rye 1kg

    Dunany Flour Organic Rye 1kg

    €3.50

  • Dunany Flour Organic Wholemeal Fine Ground 1.5kg

    Dunany Flour Organic Wholemeal Fine Ground 1.5kg

    €4.00

  • Dunany Flour Organic Wholemeal Spelt 1kg

    Dunany Flour Organic Wholemeal Spelt 1kg

    €4.00

  • Abernethy Butter 125g

    Abernethy Butter 125g

    €2.80

  • Glenilen Farmhouse Country Butter 180g

    Glenilen Farmhouse Country Butter 180g

    €2.95

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.80

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