It's that time of the month again... It's International Incident Party time but this time, I'm co-hosting along with Penny from Jeroxie - Addictive & Consuming blog and Anh from Food Lover's Journey blog. The reason why Anh and I are co-hosting? We are August babies! Happy birthday Anh!
August is a special month for me as it's not just my birthday month but this time last year, on my birthday, my son was born. Yes, we have the same birthday! On my birthday last year, I spent the day in the labour ward but there is nothing sweeter for a mother to recieve on her birthday than a healthy baby. So this post is dedicated to my son. Happy 1st Birthday, darling.
This month the theme is Scones. So excited! I love scones and truth be told, my mum makes the best buttermilk scones I've tasted. Originally, I wanted to make the traditional scone but the best thing about this party is that it makes me think outside the square and think of different variations of the theme. So after some recipe research, I came up with this.
A scroll using a buttermilk scone dough. I filled it with sticky date with a hint of lemon. It was served with freshly whipped cream and homemade butterscotch sauce. These were a hit in my house. I planned on giving half to my brother and his family but Hubby wouldn't part with them so the following week, I made 2 batches. One for us and the other one was to be shared amongst the rest of my family.
Hint: Make extra butterscotch sauce and store in the refrigerator. It can be used on almost anything you like. I poured it over a large bowl of vanilla ice cream. So easy and so good!
Recipe: (Makes 12)
2 cups self raising flour
1 tbs caster sugar
pinch of salt
60g chilled butter, chopped
3/4 cup buttermilk
1 cup finely chopped dates
2 tbs brown sugar
1 tsp finely grated lemon rind
Preheat the oven to 200deg.
Place the dates, brown sugar and lemon rind in a pot. Add 3/4 cup of water. Bring to the boil then simmer for approx. 5 minutes or until the mixture becomes thick. Set aside to cool.
Make the scones. Sift the self raising flour, caster sugar and salt into a large bowl. Add the butter and rub it into the flour using your fingertips until it resembles coarse breadcrumbs.
Make a well in the center, then add the buttermilk. Using a butter knife, mix together until well combined. Turn into a floured surface and knead gently until smooth.
Using a lightly floured rolling pin, roll out the dough into a rectangle shape (approx. 20cm X 35cm) and that is about 2cm thick.
Spread the cooled date mixture evently over the dough leaving about 1cm around the edges. Start rolling from one of the long sides.
Cut into 12 equal sizes. Place one scroll in the middle of a tray lined with baking paper. Arrange the rest of the scrolls around the center one.
Bake in the oven for 15-20mins. Bake just enough so the inside scroll is cooked through without burning the outer scrolls.
Let it cool a little on a rack. Serve with butterscotch and a dollop of whipped cream.
Butterscotch Sauce recipe:
150g brown sugar
125g butter, chopped
1/2 tsp Vanilla essence
Place all the ingredients in a saucepan, bring to the boil and cook for 5 minutes.
Other people at the party :