PUMPKIN SEED FLOUR DATE SCONES
¾ c. pumpkin seed flour
1 ¼ c. other flour
5 tsp baking powder
75 gm butter
Approx. ¾ c. milk
1 c. dates chopped in half
Pre heat oven to 200 deg C
Stir flours and baking powder.
Cut or rub butter through the flour to a crumbly consistency.
Make a well in the centre of the flour and add nearly all the milk, at once.
Stir to make a soft dough, adding extra milk if required.
Turn out onto a floured board or bench.
Roll or press into a rectangle approx. 3 cm thick. Cut as desired.
Bake for 10-15 mins or until bottoms are lightly brown.
1 ¼ c. other flour
5 tsp baking powder
75 gm butter
Approx. ¾ c. milk
1 c. dates chopped in half
Pre heat oven to 200 deg C
Stir flours and baking powder.
Cut or rub butter through the flour to a crumbly consistency.
Make a well in the centre of the flour and add nearly all the milk, at once.
Stir to make a soft dough, adding extra milk if required.
Turn out onto a floured board or bench.
Roll or press into a rectangle approx. 3 cm thick. Cut as desired.
Bake for 10-15 mins or until bottoms are lightly brown.
Options: add fresh herbs or crushed garlic to mixture, before the oil is added.