These scones are quick and easy to make, and a perfect snack alongside your favourite brew. The hazelnuts and dates can also be substituted for other dried fruit or nuts you have on hand.
100g plain flour
100g wholemeal flour
½ tablespoon baking powder
1 teaspoon raw sugar
½ teaspoon salt
2 tablespoons olive oil
150ml milk or milk alternative
4 chopped pitted dates
1 tablespoon hazelnuts
Preheat oven to 200°C.
In a large bowl, mix together the flour, baking powder, sugar and salt.
Make a well in the middle of the dry ingredients, then add in the olive oil, milk, dates and nuts, and mix to combine to a slightly sticky dough.
Knead the dough for a few minutes on a lightly floured board, until dough is smooth.
Roll into small rounds, or cut into triangle shapes of about 3cm high.
Arrange scones onto a lined baking tray and bake for 15-20 minutes, until just starting to colour on top.
Remove from oven and leave to cool slightly before eating (these scones are best slightly warm).
Enjoy with a little butter or homemade jam!
Makes about 6 small scones