Date & Orange Scones
During my high school years, I spent three years working at a busy café which I adored. Date scones - along with lemon & apricot slice and filled croissants - were among our best-sellers. Every Sunday morning I would remove a couple from the counter display and keep them hidden in the fridge until my two favourite regulars popped in mid-afternoon for their usual scone and cappuccino combination. By midday, we’d often sold out.
So when my father-in-law busted out date & orange scones for breakfast every morning in Skye a few weeks back, I was transported back to my days behind the counter. These scones are sweet and fragrant, needing only butter. I honestly do not think there is a better duo for flavoured scones. Be sure to pick up soft, sweet dates (medjool are my pick), and feel free to add more orange zest as you can not go wrong here. This recipe will yield about 16 scones. These are best served warm.
40 minutes, makes about 16 scones
- 3 cups self raising flour
- ½ cup caster sugar
- 1 tbsp grated orange rind
- 75g cold butter, chopped
- 1 cup of milk, plus extra for brushing
- 1 cup (70g) chopped, pitted dates
- Raw sugar for sprinkling
- Butter, to serve
1. Preheat oven to 180 degrees. Line a baking tray with greaseproof paper, grease and scatter with flour. Do this step well as these scones are sticky.
2. Place flour, sugar and orange rind into a bowl to combine.
3. Add the butter in cubes, and use your fingertips to combine until the mixture looks like breadcrumbs.
4. Stir through the chopped dates.
5. Make a well in the centre, and pour in the milk. Using a knife, mix together the flour and milk until combined.
6. Turn onto a lightly floured surface and bring the dough together to combine.
7. Roll to 2cm thick, and cut roughly 16 rounds from the mixture. Go for a diameter of about 6cm.
8. Place on prepared baking tray, brush with milk and sprinkle with some sugar. Bake for about 18-20 minutes.
With Love, Kate