date and orange scones

  • 3 cups (450g) self-raising (self-rising) flour, sifted
  • ½ cup (110g) caster (superfine) sugar 
  • 1 tablespoon finely grated orange rind 
  • 75g cold butter, chopped 
  • 1 cup (70g) chopped pitted dates 
  • 1 cup (250ml) milk, plus extra, for brushing 
  • raw sugar, for sprinkling 
  • butter, extra, to serve
  1. Preheat oven to 180ºC (355ºF). Place the flour, sugar and orange rind in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Stir through the dates. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. 
  2. Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 16 rounds. Place the scones together on a baking tray lined with baking paper and brush with extra milk. Sprinkle with raw sugar and bake for 18–20 minutes or until cooked when tested with a skewer. Serve with butter. Makes 16.
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Megan Williams

Love this recipe. Very easy and so tasty!

donna hay team

Hi Alia, great spot, thank you! The recipe has now been corrected. Happy baking! The DH team x

alia el zaray

hi made those but the measurement for the milk are wrong, its not 350ml but 250ml the equivalent of a cup. just to let people know, as i do not use cup measurements but ml or grams!

Tags: baking, date, orange, scones,

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