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Tararua Tramping Club

Celebrating 100 years of tramping

Recipes Dried Fruit Scones

This recipe was first published in the Tararua Tramper Volume 92, no 2, March 2020

Dried Fruit Scones

Peter Reimann based this recipe on one from Lois Daish for date scones.

DriedFruitScones.jpeg: 633x635, 120k (2020 Apr 26 22:10)

3 cups wholemeal flour 3 heaped tsp baking powder 1 tblsp sugar 60 gm butter or olive oil 250 gm dates, raisins crystallised ginger 1 egg 1 cup milk.

  • preheat oven to 200C
  • mix the dry ingredients
  • rub in butter (olive oil is easier)
  • beat the egg and milk together and add to the dry ingredients
  • tip onto a bench and knead lightly (hands and bench coated in white flour)
  • fold over and pat or roll flat (to about 250 mm square and 10 mm thick)
  • cut into 16 squares
  • place on baking paper on a tray. brush with milk
  • bake at 200C for about 15 minutes (opening the door a couple of times to let steam escape)
  • mix the dry ingredients the previous night and do the rest at breakfast time, if you are

leaving for a trip next morning

They are best consumed within hours of baking.

Serves 16


Page last modified on 2020 Apr 26 22:27

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