Name: Wholemeal honey and date crumble scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 300.00 gm wholemeal self-raising flour; 6.00 gm brown sugar; 100g butter, chilled, chopped; 250.00 ml pitted dried dates, chopped; 193.13 gm milk; 57.20 gm honey, warmed; 40g butter, softened; 32.00 gm brown sugar; 50.00 gm rolled oats

Wholemeal honey and date crumble scones

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Engage kids with our easy and enjoyable twist on scones.

Ingredients:

300.00 gm wholemeal self-raising flour
6.00 gm brown sugar
100g butter, chilled, chopped
250.00 ml pitted dried dates, chopped
193.13 gm milk
57.20 gm honey, warmed
40g butter, softened
32.00 gm brown sugar
50.00 gm rolled oats

Instructions:

Preheat your oven to 220°C (200°C fan-forced) and prepare a 12-hole muffin pan by lining it with paper cases.
Pulse flour and sugar until just combined. Add butter and pulse until mixture looks like fine breadcrumbs. Transfer to a large bowl and mix in dates.
Create a hollow in the center. Pour in the milk and honey. Mix gently with a butter knife until just blended (dough will be sticky). Distribute the dough evenly among the paper cases (filling each about 3/4 full).
Create the crumble topping by blending butter, sugar, and oats in a bowl until it looks like big breadcrumbs. Evenly scatter it over the dough, gently pressing to set. Bake for 20 minutes until beautifully golden and fully cooked. Let it sit in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or cold.

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