750g self raising flour
300ml pure cream
3/4 cup (180ml) dry ginger ale
140g coarsely chopped seeded dried dates, plus extra to serve
Milk for brushing
Whipped cream and sliced banana to serve
Every year on the official day, Ada’s up at 4am baking hundreds of fresh scones. Ada has been hosting for 17 years and says the most rewarding part of hosting is knowing that she’s bringing people together for a common cause - working towards a cancer-free future.
- Preheat the oven to 200°C (180°C fan forced).
- Combine flour, cream, ginger ale and dates in a medium bowl and mix with a butter knife until mixture just comes together. Transfer dough to a lightly floured bench and gently press into a 1.5cm thick rectangle (approximately 24 x 18cm). Use a sharp floured knife to cut dough into 12 equal squares (approximately 6 x 6cm). Transfer scones to an oven tray and place side by side. Brush scones with milk.
- Bake for 15 – 20 minutes or until golden.
- Tear or cut scones in half and top with whipped cream, sliced banana and extra dates.