*This was my first attempt at baking these beauties. Now if you want to know whose +-recipe I incorporated; I have to tell you I went on YouTube and looked at a dozen or so videos before I made this out of my memory. Yes I love doing it. I don’t go through a recipe notebook because I do end up making changes every time I go through a recipe. So if you still want to know who all I looked up I will gladly provide a list here.

Now the next time I bake these I will definitely make the dough in a mixer. It is tough


on your fingers when you knead in the dough.

For the scones:

  1. Butter: 180 gm ( cold and cubed) Salted
  2. Flour: 3 cups
  3. Baking powder: 2 1/2 teaspoon
  4. Dates pitted : 1/2 cup
  5. Cherries diced: 1/2 cup
  6. Cocoa Nibs: 1/2 cup
  7. Castor Sugar: 1 cup
  8. Eggs cold: 2 large ones
  9. Milk cold: 1 cup

Now most recipes out there do not tell you well enough that all your ingredientsneed to be cold. Yes the cherries and dates and cocoa nibs were all coming out of the fridge. Lucky me I had already had them in fridge since its blazing hot in India. So if you don’t have your ingredients in the fridge I suggest you do that now, leave the flour and sugar out.

Now beat the eggs in the milk and put it back in the fridge. Since I used salted butter I skipped adding in salt. So you can add in half a teaspoon there. Also cube your butter beforehand and put it back in the fridge. Now I would recommend using a grinder mixer for mixing the flour and butter. But you can always use your fingers. Just the tips and make sure that you do not overwork the dough. Before you add in the butter add baking powder and sugar to the flour and whisk it. Do not forget to sift these dry ingredients. Once the butter is added it will look like a crumbly bread mix. Now is the time to mix in the dates, cherries and cocoa nibs. You cannot add them later. Make a well in the middle and add in the milk and egg wash. Keep a spoonful in the end. Here just use your hands and bring the dough together gently. Do not over knead it. Just press it the bottom of bowl till it looks like a ball. Dust the kitchen surface and transfer the dough and there is no need to roll the dough here using a rolling pin. Just flatten it out a bit using your fingers. Do keep the parchment paper ready on baking tray. Dip the cookie cutter in some flour and cut into the dough and gently using your palms transfer the scones on the parchment paper. Just bring the left over dough together and cut more scones till you have a last blob of dough left; use your cookie cutter and put the dough in it and it will take on the shape. Its a neat little trick. Brush your scones with the leftover milk and egg wash and put them back in the fridge for ten minutes. You can bake them at this stage but trust me those ten minutes will make them extra flaky.

Preheat your oven to 200 c and bake them for 12 to 15 minutes or till golden brown. I baked them for 25 minutes since I felt they needed to be more browned. Take them out nd cool them on cooling rack and add in strawberry jam and fresh cream and enjoy. I used my homemade strawberry jam and the I am going to bake them again.



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