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You know what, I am not really that put off by the cream content in these scones, compared to any other scone recipe which may have between 50 - 75 gr of butter in them instead, or even a cup or so of grated cheese. I might be put off , if I was going to sit down and eat several of any of these scones one after the other, in the one day. I don't actually ever do that. Scones, to me are usually thrown together in a hurry when I have got other people arriving and there is nothing else in the house to offer them with a cuppa. So I might eat one scone at the most , sometimes only half a one.
Over the years I have come around to believing that it is not really WHAT you eat, it is how much of you do eat, in a day, in a sitting or whatever. In fact, I used to find whenever I started a diet where I eliminated the yummy things althogether, or , if I changed the yummy recipes, by substituting the ingredient which actually made them so yummy , with a not so good, substitute, then, that was when I would start the cravings and the yearnings for the the real McCoy. Those sorts of diets never last for me. If I made custard with that watery skinny milk , I would immediately crave for custard made properly with full cream milk and then I would pig out on it. Whereas, a little bit of full rich creamy custard once in a little while, would satisfy me . I think that unless I am actually allergic to it, I should be able to eat anything in moderation. It is what I think of as eating sensibly and healthily. It does not have to be a plateful of green stuff to qualify for 'sensible or healthy, " in my book , LOL.... But you do have to be aware of how often and how much of anything you are putting in mouth.
You know, when you system is craving for a piece of chocolate, a piece of ruddy carob is never going to satisfy that longing.
My answer to the chocolate craving was to ban the large blocks in my house because it was too easy to keep running back to the fridge for "just anothe two squares" , and before you knew it, you had eaten nearly the hole block in one evening. Now, just buy one of the really small ones, once a week, and once that is eaten, that is it. I can live with the knowledge that the next time I go for groceries, I will get another treat like that.
Light evaporated milk is something that I do use often though AJ in other recipes, and Buttermilk makes nice light scones and muffins too , by the way.
No, if I was going to eliminate anything from this recipe, it would be the sugar. There is not much of it in the recipe, but Dates are very sweet on their own, and I personally do not put sugar in any scone that I make . I don't think they are supposed to be sweet. Most of the time, people offer them with either jam or lemon honey on them anyway, and that should be sweet enough for most palates.

I hope you don't think that I was talking you down AJ . I just had a thought that it might come across a bit like that, but was certainly not my intention at all. Just speaking of my own personal point of view, in a friendly way, I hope.

Of course! We all have our own opinion and are entitled to them. I guess I come from a slightly different perspective, already having diabetes, high cholesterol and high blood pressure, all risk factors on their own for cardiac disease. Sometimes people just don't realise that one scone can contain a third or more of the total amount of fat that we should have in a day and it's saturated fat which is the worst for heart damage. So if I can make one person think about it and that contributes to them eating healthier and prevents them from getting diabetes or cardiac disease then that's great. Have a good W/E all.

Has anyone actually cooked the scones? There is a lot of talk about the health or otherwise of these but I don't hear of anyone actually making them. You can alter the recipe to add dried fruit or anything similar instead of the dates. I think frozen blueberries would be wonderful. Katy is right. Nobody is going to eat (I hope not, anyway) the whole batch. One a day is plenty and the rest freeze for another time. And no, I don't have jam and cream on them either, it's just how they served them on the show.

Got a great laugh KKKaty, you eating the hole of the chocolate! LOL.

Absobloodylutely no calories at all, eating the hole of the chocolate.

You go ahead Darling, & eat as much as you like!

And my share as well!

OMG -oodness Lucky, now I am giggling too. 'twould be like eating the hole of the doughnut wouldn't it !
I have noticed that I am quite often right the same sounding word for the write word wrongly these days. I think it is another form of "senior momentism."

These episodes kick off on June 21st. On Sunday night the group arrive at the Langham Place Hotel’s Michelin star restaurant for their first challenge: Dim Sum.

On Monday three contestants take to the water & find themselves on the small and traditional Lamma Island (pictured) and in a local fishing village, the challenge is killing & cooking their catch as the locals would. Meanwhile, the remaining two contestants are surprised with a high society challenge.

By Tuesday world famous chef Donovan Cook joins the MasterChef Australia team for one extraordinary challenge. The winner of the Lamma Island challenge takes on Donovan’s prime protégé Pak for one of the most high pressured celebrity chef challenges.

Wednesday night it’s reds against blues, and the contestant’s sights, smells, tastes and techniques are given the ultimate test as they compete in a high octane super challenge around Hong Kong.

Thursday night the super challenge losers cook off in a duck stir fry pressure test and with just 30 minutes to complete their dish, its anyones guess as to who is going home.