Date and Orange SconesMakes:
Scones are quick and cheap to make, reasonably healthy and very filling. This recipe makes very light cakey scones due to the addition of an egg. Try all sorts of sweet and savoury versions. Scones are best eaten fresh, leftovers freeze well for the lunches.
- 1 cup dates, chopped
- Zest and juice of 1-2 oranges
- 3 cups plain flour
- 4 tsp baking powder
- 1 tbsp brown sugar
- 75g butter
- 1 egg – optional (see tip)
- 1/3 -1/2 cup milk
Preheat the oven to 200°C. Place the orange juice and zest in a small saucepan and add the chopped dates and heat gently until simmering then remove from heat.
Place the flour, baking powder, sugar and butter into a bowl or processor and pulse or rub the butter into the flour until the mixture resembles fine breadcrumbs .
Add the milk to the cooled date and orange mixture. Whisk in the egg if using and add to the flour mixture.
Stir or pulse to form a dough. Don’t knead as the scone mixture will become tough. Just squeeze together and roll gently to around 2.5 cm thickness. Cut into pieces and place on a cold tray.
Bake in the preheated oven for 15 minutes or until risen and just turning golden.
Serve split in half with butter.
The egg creates a more cakey texture, like a tea cake, if you prefer a more classic scone texture omit the egg and just increase the milk a little to make up for the missing liquid.