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Ginger and Date Scones Veg CD CBF 30mins Makes approx. 7 Cold Vegetarian Fruit Pastries Baked Fayre Ingredients: 250g/8oz Plain Wholemeal Flour 1 1/2 teasp Baking Powder 50g/2oz Margarine 25g/1oz Dates, chopped 25g/1oz Preserved Stem Ginger, chopped 25g/1oz Soft Brown Sugar 150ml/5fl.oz. MilkInstructions 1. Preheat the oven to 220C, 400F, Gas Mark 7 and lightly grease a baking sheet. 2. In a bowl, mix together the flour and baking powder, add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs. Stir in the dates, ginger and sugar, mix well. 3. Make a well in the centre of the dry ingredients and add the milk stirring in with a fork to form a fairly soft dough. Turn on to a lightly floured surface and knead very lightly. 4. Roll out to about 2cm/¾ inch thick and cut out rounds with a 5cm/2-inch cutter. Place the scones on the prepared baking sheet and bake in the oven for 10-12 minutes or until risen and firm.
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