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Scone Sandwiched with Feijoa and Date Filling


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Ingredients

8 portion(s)

Scone Dough

  • 85 g wholemeal flour
  • 255 g plain flour
  • 2 teaspoons baking powder, heaped
  • 40g Butter
  • 1 tablespoon raw sugar
  • 80 g plain yoghurt
  • 160 g Milk

Feijoa & Date Filling

  • 24 dates
  • 6 feijoas, cut and pulp removed
  • 3 tablespoons water
  • 1 tablespoon lemon juice

Topping

  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1 tablespoon Icing Sugar (to dust)
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Recipe's preparation

    Preheat oven to 210 degrees celcius.
  1. Make the date filling.  Place dates, feijoa, lemon juice and water into TM bowl and mill 5 sec/speed 6. Cook 3 mins/100 degrees/ speed 4. Scrape TM bowl & lid.  Cook 1min/100 degrees/speed1. Watch for splatter.  Remove and put aside to cool.  Wash and dry TM bowl and lid.

  2. Make scones.  Place flours, baking powder, sugar, and butter into TM bowl.  Mix 5 sec/speed 8.  


    Add yoghurt and milk, mix 5 sec/speed 5 or until all ingredients are combined. Set TM to Closed lid and knead on dough mode for 15 sec.

  3. Line a baking tray with baking paper and lightly flour.


    Scrape scone dough onto middle of baking paper.


    Sprinkle with a little flour and press out until the dough is a rectangular shape and 1 1/2 - 2 cm thick.


    Spread cooled Feijoa/Date mixture evenly over half the scone dough.


     


     

  4. Line the side of the dough where there is no Feijoa/Date mixture and tip this uncovered scone half, onto the Feijoa/Date covered scone dough and press down gently.  It should look like a folded over sandwich.


    Peel back the baking paper and lay flat.


     


     

  5. Mix together the ginger, cinnamon and brown sugar mixture in a small bowl and sprinkle evenly over the scone sandwich. Press in lightly with fingers.


    Bake in oven for 20 mins until lightly golden.


     

  6. Cool scones on cooling tray. 


     


    Cut into 8 wedges and dust with icing sugar.  

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Accessories you need

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Tip

Be gentle when you cut the scone as the feijoa/date filling can ooze out if you don't have a sharp knife to slice through the layers with.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Wow, love the steps in

    Submitted by Catherine Davison on 19. April 2014 - 18:28.

    Wow, love the steps in photos! Very clever

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  • Tried this today. A really

    Submitted by SusanKeam on 18. April 2014 - 20:07.

    Tried this today. A really tasty variation on the good old date scone. The filling would be good for a date and feijoa shortcake

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