The Aporia · Adam Liaw’s date scones

Adam Liaw’s date scones

Read the original at The Sydney Morning Herald ↗

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Liaw, A. (2026, October 22). Adam Liaw’s date scones. The Sydney Morning Herald. https://www.smh.com.au/goodfood/recipes/date-scones-20261022-p617tc.html?ref=rss&utm_medium=rss&utm_source=rss_feed

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Quick Summary

Chef Adam Liaw provides a recipe for date scones, detailing ingredients like self-raising flour, caster sugar, baking powder, butter, milk, egg, and chopped dates. The method involves mixing dry ingredients, adding wet ingredients, folding in dates to form dough, cutting rounds with a cutter, and baking at 180C fan-forced for about 12 minutes until golden brown. Liaw suggests using a knife to avoid overworking the dough.

Written locally by qwen2.5:14b on 2026-10-22, using this article's own text rather than the other coverage of the same event (that is the story summary below).

AI analysis runs on qwen2.5:14b, locally

Story summary

Adam Liaw, an Australian chef, shared his recipe for date scones on October 22, 2026, in the Sydney Morning Herald. The recipe requires 4 cups of self-raising flour, 75g butter, and 375ml milk, along with other ingredients such as chopped dates. Liaw advises using a butter knife to fold the dough to avoid overworking it. Scones should be cut into rounds, baked at 180°C fan-forced for about 12 minutes until golden brown, and served with whipped cream and jam.

Written for “Adam Liaw's Date Scones” on 2026-10-22, grounded in this article and the 0 other(s) covering the same event.

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61/100

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The Sydney Morning Herald · 4627 article(s) · 11 correction(s) detected

Running correction rate · 11 correction(s)

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Who wrote this

Adam Liaw

8 article(s) here · 0 carrying a prediction

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