Orange Infused Date Scones
Makes 8 scones
1 cup dates
1 orange, juice and zest
3 cups flour
1 level teaspoon baking soda
2 level teaspoons cream of tartar
good pinch salt
70 grams butter
2 tablespoons sugar
1 ¼ cups milk
1 egg
Method:
1. Pre-heat oven to 220°C.
2. Place dates in a small pot and pour in the orange juice and zest. Bring to the boil then simmer on a low heat for abut 5 minutes. Mash with a fork and allow to cool.
3. In a large bowl sift together flour, baking soda, cream of tartar and salt.
4. Rub the butter into the dry ingredients. (If the butter is hard try using a grater).
5. Stir in sugar.
6. Pour milk into a jug and whisk in the egg.
7. Make a well in the centre of the dry ingredients and slowly add in the milk mixture. Use a knife to draw in the mixture together. Don't pour all the milk in at once as you may not need it all. The key to successful scones is that the mixture isn't too wet.
8. Turn mixture onto a lightly floured board, knead a little to smooth out any cracks and cut the mixture in half. Roll each half out into a rectangle shape.
9. Spread the date mixture over one half of the scone and top with the other half. Cut into 8 scones
10. Bake at 220°C for 12-15 minutes or until the scones are golden and sound hollow when tapped on the bottom. Wrap hot scones in a tea towel to steam and soften.
Note: If you don't want to use the baking soda or cream of tartar you can replace with 6 teaspoons of baking powder.
Get baking!!!
