Recipe

Cheese and Date Mini Scones

45 mins
Serves 6
Easy

This is the most used recipe from my home economics recipe book dated 1978. A bite size version of a classic savoury scone with a festive twist. A perfect snack or accompaniment for drinks. Delicious on their own or spread with our butter. They were a real crowd pleaser here.

Ingredients

200g self-raising flour
50g St Helen’s Farm Goat’s Butter - cubed
50g St Helen’s Farm Mild Goat’s Cheese - grated
40g dates – finely chopped
smoked paprika
salt and pepper
1 tbsp St Helen’s Farm Natural Goat’s Milk Yogurt
60-75ml St Helen’s Farm Goat’s Milk
black mustard seeds - for sprinkling

Instructions

Pre heat oven to 220˚C/Fan 200˚C/Gas 7.
Sift flour in a mixing bowl, rub in butter until it looks like breadcrumbs.
Stir in cheese, dates and a good pinch of paprika. Add seasoning.
Stir in the yogurt and sufficient milk to make a soft dough.
Roll out onto a floured surface, cut into rounds, place on a greased baking sheet.
Brush with a little milk, sprinkle with seeds.
Bake 10-15 minutes until light golden brown.