TEATIME TREATS!

Bake a batch of delicious snacks

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DATE & WALNUT SCONES

MAKES 12 PREP 15 MINS COOK 15 MINS

• 2 cups self-raising flour

• 30g chilled butter, chopped

• 1/2 cup chopped pitted dried dates

• 1/4 cup chopped toasted walnuts

• 1/4 cup brown sugar

• 3/4 cup milk 1 egg

• 1 cup vanilla yoghurt

• 50g chocolate honeycomb, crushed

1. Preheat oven to 220°C. Lightly grease a baking tray.

2. Sift flour into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in dates, walnuts and sugar. Make a well in centre.

3. Pour in combined milk and egg, reserving 1 tbsp liquid.

Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not overmix.

4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to a 2cm-thick round. Using a floured 5cm cutter, cut out rounds. Arrange close together on tray. Brush with reserved liquid.

5. Bake 12-15 mins until scones are well risen and sound hollow when tapped. Cool on rack. Serve with combined yoghurt and honeycomb.

ORANGE & CRANBERRY SCROLLS

SERVES 6 PREP 20 MINS COOK 30 MINS

• 2 cups self-raising flour

• 2 tbsp caster sugar

• 30g chilled butter, chopped

• 1/2 cup milk

• 1/2 cup orange juice

• 1 egg yolk

• 1/2 cup marmalade

• 1/4 cup craisins, plus

• 1 tbsp extra

• 1 tbsp flaked almonds, toasted

ICING

• 1 cup icing sugar, sifted

• 2 tbsp orange juice

• red food colouring