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Adam Liaw’s date scones
Australia🗞️ Other5 hr. ago

Adam Liaw’s date scones

This article presents a recipe for date scones attributed to Australian chef Adam Liaw. It lists ingredients such as self-raising flour, caster sugar, baking powder, butter, milk, eggs, and chopped dates. The method involves heating the oven to specific temperatures, combining dry and wet ingredients, folding in the dates, and rolling the dough to a thickness of 5cm. Readers are instructed to cut 7cm rounds, arrange them on a baking tray, brush with milk, and bake for approximately 12 minutes until golden brown. The piece includes a serving suggestion involving whipped cream and jam, along with a tip from Liaw regarding the use of a butter knife to prevent overworking the dough.

Australian chef Adam Liaw published a recipe for date scones on October 22, 2026, via the Good Food section of The Age and The Sydney Morning Herald. The dish is described as suitable for serving with jam and cream or simply a smear of salted butter. The recipe requires four cups of self-raising flour, two tablespoons of caster sugar, two teaspoons of baking powder, 75 grams of butter, 375 milliliters of milk, one egg, and one and a half cups of chopped dates. Whipped cream and jam are listed as accompaniments. To prepare the scones, cooks heat an oven to 180 degrees Celsius on a fan-forced setting or 200 degrees Celsius conventionally. Dry ingredients including flour, sugar, and baking powder are combined in a bowl, with butter rubbed through using fingers. Milk and egg are beaten together before being added to the dry mix. Chopped dates are incorporated by folding with a knife until a soft dough forms. The dough is rolled out on a floured surface to a thickness of five centimeters. Rounds are cut using a seven-centimeter cutter, applying pressure straight up and down without twisting. Scraps are gathered and recut. Scones are arranged on a lined baking tray with approximately one centimeter spacing. Each scone is brushed with milk and baked for about 12 minutes until golden brown. Liaw offers a specific technique to prevent overworking the dough. He advises performing all folding actions with a butter knife while bringing the mixture together. The publication includes a call to action for readers to sign up for email updates featuring recipes from Australian chefs. The article was photographed by William Meppem. Both sources present identical text regarding the ingredients, method, and tips associated with this particular recipe.

How this report was made. Objective News wrote this report from 2 source articles, using AI-assisted synthesis under our methodology. It is our own text, not a copy of any single outlet. Read our methodology.

Responsible editor: Matej BašaSpotted an error? Report it

2 reports

The Age logoThe AgeIndependentCenterFactual: no official source document/info detectedObjective 1005 hr. ago
Adam Liaw’s date scones

This article presents a recipe for date scones attributed to Australian chef Adam Liaw. It lists ingredients such as self-raising flour, caster sugar, baking powder, butter, milk, eggs, and chopped dates. The method involves heating the oven to specific temperatures, combining dry and wet ingredients, folding in the dates, and rolling the dough to a thickness of 5cm. Readers are instructed to cut 7cm rounds, arrange them on a baking tray, brush with milk, and bake for approximately 12 minutes until golden brown. The piece includes a serving suggestion involving whipped cream and jam, along with a tip from Liaw regarding the use of a butter knife to prevent overworking the dough.

Bias read (Center): The content is a standard culinary recipe with no political, social, or economic implications. There is no framing, argumentation, or editorial stance present, making any assessment of political bias irrelevant.

Why factuality: no official source document/info detected

Why objectivity (100): The tone is instructional and neutral. There is no editorializing, bias, or emotional language, as expected for a cooking instruction.

The Sydney Morning Herald logoThe Sydney Morning HeraldIndependentCenterFactual: no official source document/info detectedObjective 1005 hr. ago
Adam Liaw’s date scones

This article presents a recipe for date scones attributed to Australian chef Adam Liaw. It provides a detailed ingredient list including self-raising flour, caster sugar, baking powder, butter, milk, eggs, and chopped dates. The method outlines specific steps for preparing the dough, such as rubbing butter into dry ingredients and folding in dates with a knife to prevent overworking. Baking instructions specify heating the oven to 180C fan-forced and cooking the scones for approximately 12 minutes until golden brown. The piece concludes with a serving suggestion involving whipped cream and jam, along with a tip from Liaw regarding dough handling.

Bias read (Center): The content is a standard culinary recipe with no political, social, or economic implications. There is no framing, argumentation, or controversial subject matter present.

Why factuality: no official source document/info detected

Why objectivity (100): Completely neutral and functional writing style appropriate for a recipe. No subjective opinions or biased framing present.

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