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Shirley Alderson - by Appointment

Lowfat Wholemeal Date Scones

Just like mother used to make. Best eaten warm from the oven, with a little jam if you prefer.

Makes l8 scones

150g finely chopped fresh dates

lOOg raisins lcup unprocessed bran

lcup white SR flour

lcup wholemeal SR flour

1/2 tsp baking powder

1/3 cup prune puree

3/4 cup skim milk

3tsp reduced fat butter, chopped into pieces

Lightly spray a flat oven tray with vegetable oil spray. Preheat oven to 200 C.

Sift flours and baking powder together into a large bowl. Repeat sifting process. Add bran and mix well.

Add butter and prune puree and rub in with fingers until mixture resembles coarse breadcrumbs.

Add chopped dates and raisins to flour mixture.

Make a well in the centre of this mixture and gradually add enough milk to form a firm, sticky dough.

Turn dough out onto a lightly floured board and knead lightly until smooth. Using a rolling pin, roll dough gently to approximately 2cm thickness. Cut into rounds with a 5cm scone cutter. (Dip cutter into flour each time.)

Place scones close together on prepared tray and bake for 10 - 12 minutes or until golden brown. Do not overcook.