Date + Orange Scones


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies!I love a good scone. Fluffy and warm. Not too sweet. And they come together in a flash. What’s not to like? It’s important not to skimp on the dates here. No one likes to be cheated.  This recipe has been knocking around for a while. An old workmate of mine (hi Cath!) asked for it a looong time ago and I clearly took my sweet time getting around to it. Do as I say, not as I do. Make them now. No mucking around.

Heat the oven to 220C (425F). Put a clean cookie sheet in the oven to warm up. In a large bowl combine the flour, baking powder, orange zest and sugar. If you really like orange do two teaspoons.

Using a box grater, shred the butter into the bowl.

Rub the butter into the dry ingredients until it’s almost combined. Leave some little nubbins.

Add the dates. Toss to distribute them then add the milk.

Using your hands gently bring it together into a dough. Don’t mix it completely just yet.

Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 3 or four times.

Pat the dough out into a circle about an inch high. Cut into 8 wedges with a sharp knife.

Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. There should be a little sizzle. Bake the scones for 15-18 minutes until well risen and golden. They should be craggy and crisp on the outside.

Let the scones cool briefly on a wire rack. If you want to go the extra mile drizzle the scones with cinnamon glaze. Mix the glaze ingredients and use a spoon or zip lock bag with the corner cut off to give each scone a lick of extra decadence.

These tender beauties don’t need any accompaniment. Just tear off chunks of fluffy goodness and apply to face.

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Date + Orange Scones


Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 8 snack size scones

Fluffy, buttery orange scented scones studded with sweet dates.

Ingredients:

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1 to 2 teaspoons orange zest
  • 6 tablespoons (85 grams) cold butter
  • 3/4 cup dates, roughly chopped
  • 3/4 cup (185 mls) cold milk

Optional cinnamon glaze:

  • 3 tablespoons icing sugar
  • pinch cinnamon
  • a few teaspoons milk

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Baking sheet
  • Box grater

Directions:

Heat the oven to 220C (425F). Put a clean cookie sheet in the oven to warm up. In a large bowl combine the flour, baking powder, orange zest and sugar. If you really like orange do two teaspoons. Using a box grater, shred the butter into the bowl.

Rub the butter into the dry ingredients until it’s almost combined. Leave some little nubbins. Add the dates and mix them in. Add the milk. Using your hands gently bring it together into a dough. Don’t mix it completely just yet.

Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 3 or four times. Pat the dough out into a circle about an inch high. Cut into 8 wedges with a sharp knife.

Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. There should be a little sizzle. Bake the scones for 15-18 minutes until well risen and golden. They should be craggy and crisp on the outside.

Let the scones cool briefly on a wire rack. If you want to go the extra mile drizzle the scones with cinnamon glaze. Mix the glaze ingredients and use a spoon or zip lock bag with the corner cut off to give each scone a lick of extra decadence.

Cook’s Notes:

  • If orange isn’t your thing, then omit the orange zest and add 1/2 teaspoon of cinnamon
  • Be careful not to handle the dough too much. The folding does help some gluten to form which helps the scones rise, but too much will make the tough.

 – These are best the day they are made, to keep them longer freeze in a zip lock bag and thaw when required – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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