Half sweet and half savoury - perfect for afternoon tea
Keyword: afternoon tea, carrot, date, scones
2cupsself raising flour
3/4cupdateschopped and pitted
Extra flourfor sprinkling
Heat your oven up to 180°c. Grate the carrot and chop up the dates.
Blend the butter into the flour (or use your fingertips). Mix in the carrot and dates, then add in the egg and milk. Only use as much milk as you need to bring the mixture together, without being too sticky.
Line a baking tray with baking paper and sprinkle with some flour. Place the dough on the baking sheet and spread out into a rectangular shape, about 3-4cm high. Sprinkle with some more flour and cut into about 16-20 little squares.
Bake for about 13 minutes or until just brown on top. Eat warm with butter.
Date and Carrot Scones http://kateandhamish.com/date_carrot_scones/