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Sour Cream Date Scones

sour cream date scones

When our ACT IYTA rep, Martha Luksza was in lockdown she decided to cook up a storm with some left over sour cream… the resulting scones didn’t last too long with her three teenage sons and husband in the house, which is why there are only two scones in the photo!

 

 

Ingredients

  • 1/2 cup light sour cream
  • 1/2 cup cold water
  • 2 cup self-raising flour sifted
  • 2 tbs milk to coat

Method

  1. Preheat oven to 180C.
  2. Mix sour cream and cold water together.
  3. Sift flour (you could use whole meal) into a bowl and make a well in the flour.
  4. Add the sour cream mixture and gently stir mixture until combined. Then add chopped dates.
  5. Knead dough gently on a floured surface.
  6. Roll out dough until 2.5 cm thick.
  7. Cut out scones and put on a lightly greased oven tray
  8. Brush scones with milk and bake for 10-12 minutes.

If you have a household with hungry teenagers like Martha, then the advice is to make double the batch and freeze any leftovers (not that there are likely to be any!)

Feeling in the mood for more baking?  Why not try these tasty Chia, Banana and Date Muffins

 

 

Posted on

Seeds are the new nuts!

IYTA Yoga teacher, Rebecca Lean goes nuts for seeds! Check out her seed mix – which she adds to yoghurts, soups and salads…

 

For years as a vegetarian I have been a huge fan of nuts (well we are what we eat) and in the past I’ve been opportunistic in my approach to incorporate them wherever I can.

Recently though, I’ve been experimenting with the benefits of using seeds.

 

Personally, for my ayurvedic constitution, nuts can be hard to digest unless soaked, and what’s more it is so easy to eat more of them than necessary or even recommended.

 

For my community, with schools and child-care centers no longer allowing nuts due to them being fairly common allergens, it also just feels thoughtful and inclusive to turn to seeds and seed mixes as an alternative.

 

After a few queries online and at my local healthfood store, and I discovered a seed mix that is high in omega 3 and 6, which is beneficial to the health of the heart, brain, eyes, bones and joints as well as having positive impact on inflammation, auto-immune disease, diabetes and depression.

 

This mix is now added to my yogurt, salads, soups and in baking and I hope you will enjoys seeing where they work in your favourite dishes too.

 

I found this recipe online and I can recommend sourcing the seeds from bulk wholefood suppliers such as Scoop, The Source or Naked Foods. This way you are only buying the half a cup of each the recipe requires and you can avoid the expense and waste of a cupboard full of half used bags of seeds. It also means that you can play with the ratios according to your taste and budget.

 

  • ½ Cup Sunflower Seeds
  • ½ Cup Pumpkin Seeds
  • ½ Cup Flax Seeds
  • ½ Cup Chia Seeds

 

Mix the seeds together and store in an airtight container. Depending on how fresh the seeds are to begin with, this keeps for 1-2 months in a cool, dark space.

 

Happy cooking!

 

Rebecca Lean