To kick off our series of blogs focussing on the amazing story of Cinnamon, we have a recipe for a typically British treat and much loved favourite worldwide, with a spicy twist!
For something a little bit different, try out our Cinnamon & Date Scones recipe.
Ingredients
80g butter, chilled and cut into cubes, plus extra for greasing (lightly salted kind is fine)350g self-raising flour, plus extra for dusting
1 1⁄2 tsp baking powder
15 to 20g of caster sugar or raw cane sugar
A small handful of Medjul Dates stones out and thinly sliced
2 tsp of ground Cinnamon (preferably Saigon Cinnamon)
About 150ml cold milk
2 large eggs, beaten
Method
1. Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Line a baking tray with parchment paper and set aside.
2. Put the flour, baking powder and Cinnamon into a large mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub the butter in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and chopped dates.
3. Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a mixing spoon or with your hands to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
4. Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.
5. With a cutter of your choice cut out as many rounds as possible from the first rolling and lay them on the lined baking tray, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you used all of the dough.
6. Brush the top of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.
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