Lemonade Date Scones

From: Mischka

On Aug 25, 2008

I'm actually not going to rate them for this batch. I had put most of it together when I realised that I didn't have cream. I used light evaporated milk instead. I, too, can say that there was too much liquid. (But the evap. milk would not have helped with this, in my case.) I would suggest 2 things.... 1. use thick cream. 2. Only add half the liquid ingredients, mix and then add more as required. Mine worked out really well. They were tall and light. I will make these again but with cream.

From: Chef #324681

On Apr 17, 2008

Way too liquidy...I even check the ml conversion twice....added flour and more flour....They are now in a bag to take down to the lake to feed the ducks, if they can catch them before they drop to the bottom of the lake !!

From: Chef floWer

On Sep 27, 2007

YUM! These fulfilled my 'Bakers Delight' date scone craving. Only change I made was I used lactose free cream. The scone was crusty on the outside and soft on the inside, I think they were extra crusty as my oven is slightly hotter. I served it with some butter. Little Miss (DD) and I really enjoyed them for afternoon tea party with her teddies. Thank you rozeiscool

From: Annacia

On Sep 15, 2007

I'm rating the way this recipe worked, not the end result. I cut the amount to 6 servings. I do this all the time using the Zaar converter and have never had any problem before. I used diet gingerale in place of Sprite and dried apricots in place of the dates (these are what I had). The problen was that there was far to much liquid for the flour. I ended up mixing in another 1 1/2 cups of flour to get a dough I could cut and added 3 heapings tbs of Splenda to get a lightly sweet taste. All of that working gave me tasty but tough and chewy scones. That said they rose beautifully and have a nice flavor.