Date Scones
These will be the best date scones you've ever eaten. Easy to make and best eaten when warm with a little jam and whipped cream.
Ingredients
- 2⅓ cup self-raising flour
- 2 tablespoons caster sugar, plus extra for dusting
- ½ teaspoon mixed spice
- 1 pinch salt
- 3 tablespoon unsalted butter, chilled & cut into small dice
- 175 ml full-cream milk
- 1 egg
- 1 orange, finely grated for zest
- 1 cup dried dates, pitted & cut into quarters (160g)
- 1 egg yolk, lightly beaten to brush
- Jam, to serve
- whipped cream, to serve
Instructions
- Preheat the oven to 180°C, or 160°C if using fan-forced, and line a baking tray with baking paper.
- Sieve flour, sugar, mixed spice and a pinch of salt into a large bowl. Add the butter and rub the butter into the flour until it resembles breadcrumbs. Make a well in the centre of the flour.
- In a separate bowl, combine milk, egg and orange zest. Pour into the well of the flour mix. Add the dates and mix lightly to form a soft dough. Turn onto a lightly floured surface and roll to 5cm-thick.
- Using a 7cm-diameter pastry cutter or knife, cut out rounds. Carefully re-roll scraps once (avoid over kneading dough) and repeat. Place scones onto the tray, brush tops with the egg yolk and dust with sugar.
- Bake 10-12 minutes until golden brown. Serve warm with jam and whipped cream.
Notes
- Substitute the orange zest for lemon zest if you like.
- Clotted cream is often used in England when serving scones instead of whipped cream.