Sweet? Savoury? Somewhere in between? I’m not one for hiding vegetables in dishes – but I came up with these while trying to think of an afternoon tea snack for friends, that still contained some vitamins for full of energy toddlers!
There is no added sugar, the dates are quite sweet enough. Mix in some grated carrot and they are perfect for morning or afternoon tea.
I’ve used my food processor in this recipe, but using your hands and a spoon will also work perfectly well.Jump to Recipe
Start with one carrot, and grate very finely (in the food processor) then set it aside. Put the flour in the food processor, along with 25g butter, and blitz until butter is evenly mixed throughout the flour. Add in 3/4 cup dates and process until these are chopped up.
Now to add the rest of the ingredients – add the carrot back in, along with the egg, and 1/3 cup milk. Mix until just combined – you may need slightly more or less milk depending on how juicy your carrots are!
Turn the dough out on a floured surface, sprinkle with a little more flour, and now time for the messy part.
Spread the mixture out with your hands into a rectangle shape, then cut into little squares, around 5 x 5 cm.
Place these on a baking tray with some baking paper, then into the oven for 12 minutes.
Spread with butter and eat while still warm.
Date and Carrot Scones
- 2 cups self raising flour
- 30 g butter
- 1 large carrot grated
- 3/4 cup dates chopped and pitted
- 1 egg
- 1/3 cup milk
- Extra flour for sprinkling
- Butter to serve
- 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.