Date and Orange Scones
These Date and Orange Scones are soft, fluffy and buttery, filled with chewy dates and tangy orange.
Ingredients
- 400 g plain flour
- 15 g baking powder
- 2 tbsp caster sugar
- ½ tsp salt
- zest of 1 orange
- 110 g cold butter cubed
- 200 g dates roughly chopped
- 220 g cold milk + extra for brushing
Instructions
- Preheat the oven to 200°C (180°C fan bake). Line a large baking tray with baking paper.
- In a large bowl, mix together the flour, baking powder, sugar, salt and orange zest.
- Add the cold butter and toss to coat. Rub the butter into the flour until the mixture resembles breadcrumbs, then stir through the chopped dates.
- Starting with 200g of milk, mix it into the dry ingredients using a fork or spoon until a shaggy dough forms. Tip the dough onto a clean work surface and gently bring it together to form a soft dough. Add just enough of the remaining milk until the dough comes together but isn’t sticky (you’ll likely use around 220g in total). Do not knead the dough, as this will develop the gluten and result in dense scones.
- Shape the dough into a circle about 3cm thick. Cut into eight wedges and transfer them to the prepared baking tray. Lightly brush the tops with milk, then bake for 20 minutes, or until well risen and golden brown. Allow to cool slightly before serving warm with plenty of butter.