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When I was growing up, my mum used to make date scones, and I loved eating mine with a thick layer of margarine.
The sweet of the fruit combined with the savoury of the dough definitely appealed to my tastebuds.
Ah, the things we used to eat!
So anyway, when I was making raw hot cross buns at Easter, they seriously reminded me of those moreish date scones of Mums.
So I got inspired to adapt the hot cross bun recipe into a recipe for raw date scones.
I also picked myself up some scone rings from my local kitchen supplies shop (any excuse!), which worked perfectly for moulding scone shapes out of the dough.
So, I replaced the sultanas with dates and left out a lot of the spices, to create a blander, more scone-like backdrop for the dates.
Now, I have to say, the experiment was only a partial success. The scones were nice, but not up to my usual WOW standard, so I’ve got a bit of work to do yet on the recipe.
I think the scones still had too much flavour, and they didn’t dry as evenly as I would have liked.
But they were still tasty with orange marmalade, and delicious with almond butter, so it’s definitely headed in the right direction.
And the next time I find some time to play, who knows what I might discover?
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