Sticky Date Scones

• 5.25 oz pitted dates, coarsely chopped
• 1 tsp baking soda
• 1/2 cup 2% milk
• 4 1/2 cups gluten-free self-rising flour
• 2 tbsp granulated sugar
• 4 tbsp butter, chopped
• 1 None egg, lightly beaten
• None None Butterscotch Sauce
• 1/4 cup brown sugar
• 5 1/2 tbsp butter
• 1 1/4 cups heavy cream
• None None whipped cream, to serve

1. Preheat oven to 425u0b0F. Grease and line a baking tray with parchment paper.
2. Bring dates, baking soda and 1/2 cup water to a boil. Remove from heat and set aside for 10 mins to cool slightly. Add milk and blend or process until smooth.
3. Combine flour, sugar and a pinch of salt. Cut in butter until mixture resembles fine crumbs. Add egg and date mixture and mix until dough just comes together. Turn out onto a lightly floured surface and knead gently. Press into a 1 inch thick disc. Cut out 15 rounds, 2 inches each. Place, side by side on prepared pan. Bake for 15 mins, or until scones sound hollow when tapped on the bottom.
4. Meanwhile, to make the butterscotch sauce, combine sugar, butter and heavy cream over low heat. Cook for 2-3 mins, or until sugar dissolves. Bring to a boil, reduce heat and simmer for 5 mins, or until thickened slightly.
5. Serve scones with butterscotch sauce and whipped cream.

dates, baking soda, milk, flour, sugar, butter, egg, butterscotch sauce, brown sugar, butter, heavy cream, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/23276 (may not work)