There’s nothing worse (in my opinion!) than a stingy flavourless date scone. I’ve adapted this version from my beloved Ripe cookbook as find soaking the dates in orange juice overnight turns them into gooey citrusy caramel heaven. If you don’t have time to soak the dates you can boil them for a few minutes and allow to cool.
Makes 8 big scones
Date mix (make ahead)
400g bag of dates roughly chopped in half
Juice and zest of 4 oranges
2 cups plain flour
2 heaped tsp baking powder
1 tsp cinnamon
1/4 cup brown sugar
50g cold butter, cubed
½ cup of milk
2 Tbsp milk extra
Allow date mix to soak in the fridge overnight.
Preheat oven to 220°C. Line a baking sheet with baking paper.
Mix flour, baking powder, cinnamon and sugar. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir through date mix then add milk and mix to a soft dough (until just combined, you don’t want to overmix)
Turn out onto a floured surface, and pat into an oblong 1 1/2cm thickness.
Cut into triangles and place on the baking tray.
Brush with the 2 tablespoons of milk to glaze and sprinkle with sugar crystals if you wish
Bake at 220°C for 12 mins and then cool on a wire rack .
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