• Baking
  • Butter
  • Fresh Milk

Peter Gordon's Date Scones with Whipped Ginger Butter

  • Baking
  • Butter
  • Fresh Milk
Anchor Feijoa Crumble Muffins
6
30 min
Peter Gordon's Date Scones with Whipped Ginger Butter

There are few things more satisfying than the wafting aroma of freshly baked muffins. These ones are topped with an oat crumble, packed with feijoas and kept lovely and moist with our Anchor Protein+ Yoghurt. They’re perfect if you’re in a hurry and need something delicious for unexpected guests, or to fill school lunchboxes.

Date Scones
Whipped Ginger Butter
Date Scones
  1. Preheat oven to 230ºC fan bake.
  2. In a large bowl mix the Anchor Blue ™ Milk, Anchor Protein+ Natural Yoghurt and lemon juice together making sure there are no lumps, then remove 2 Tbsp for glazing.
  3. Place Anchor Butter in a food processor – it's important it goes in first.
  4. Add the flour, baking powder, salt and sugar.
  5. Pulse blitz until it resembles bread crumbs, then tip into the bowl on top of the milk mixture.
  6. Add the dates and gently mix using a spoon or fork to form a dough, making sure all the dates and flour have been incorporated.
  7. Tip the dough onto a lightly floured bench, dust with a little flour, then press out into one large circle 3 – 4cm thick.
  8. Cut into 6 wedges and transfer onto a parchment-lined baking tray with 1cm gap between the portions.
  9. Brush with the buttermilk and bake for 20 minutes until dark golden.
  10. Allow to cool before serving with whipped ginger butter.
Whipped Ginger Butter
  1. Beat the Anchor Butter with a hand held mixer until light and fluffy.
  2. Beat in the vanilla and salt.
  3. Fold in the ginger.
  4. Place whipped ginger butter into a dish to serve.