THE MAYBOLE PANTRY DATE SCONES

2 cups self raising flour
2cps wholemeal self raising flour
¼ cup icing sugar
1 teaspoon salt
160g cold butter chopped into small pieces
200g chopped dates
2 cups buttermilk

Preheat oven to 200°
Line a baking sheet with baking paper
Put flours, sugar and salt into bowl of food processor and pulse to mix. Add butter and process until well combined. Add chopped dates and process for a few seconds to

distribute evenly and coat with flour. Add buttermilk and process for a few seconds. Tip mixture on to floured surface and knead gently until just combined.
Use your favourite scone cutter and sit the scones closely together on the prepared tray. Brush lightly with milk and cook in oven for about 20 minutes. Remove from

oven when cooked and cover with a clean tea cloth for five minutes before serving.
Serve warm with plenty of MAYBOLE Mandarin Jam and whipped cream.

THE MAYBOLE PANTRY PICKLED CUMQUATS are delicious when used to flavour roast chicken or duck. Crush one and place inside the cavity of the bird. When the bird is cooked, use about one tablespoon of the pickling liquid to deglaze the baking dish and then add about 125 mls of stock or wine and serve.

THE MAYBOLE PANTRY SCONES
2 1/2 cups SR flour
1/2 level teaspoon salt
1/4 teaspoon bicarb soda
1 level tablespoon icing sugar
1 1/2 level tablespoons butter
1 egg beaten with 1 teaspoon cold water
1 cup buttermilk

Put all dry ingredients and the butter into bowl of food processor and pulse until combined.
Add beaten egg and buttermilk and process until the mixture forms a ball.
Roll to desired thickness (about 2 cm) on floured surface and cut with scone cutter.
Place on tray covered with baking paper and bake in 250c oven for 12 minutes.
Serve warm with your favourite MAYBOLE PANTRY jam and whipped cream.