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
- 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.
- 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.
© DONNA HAY GROUP
