This café favourite is so easy to make at home. The trick to baking fluffy scones is not to overwork the mix once you add the flour. That’s why I always stir the mix with a knife – it keeps the action light.
|75 g||Butter, chilled and grated|
|1||Orange, finely grated zest (Main)|
|1 tsp||Baking powder, sifted|
|3 cups||Self raising flour, or gluten-free self-raising flour|
|2 cups||Pitted dates, chopped (Main)|
|1 ¾ cups||Buttermilk, or natural yoghurt|
|1 serving||Icing sugar, to dust (optional)|
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- Preheat oven to 200°C fanbake. Line an oven tray with baking paper and lightly dust with flour.
- Combine orange zest, flour, sugar and baking powder in a bowl. Add butter and use a knife or your fingertips to work into the flour mixture to a coarse crumb. Mix in the chopped dates.
- Add buttermilk or yoghurt and stir with a knife until the mixture just comes together into a soft, wettish dough (do not over-mix). Turn out onto prepared tray and flatten into a circle about 25cm in diameter. Cut into 12 wedges and arrange with a little room in between.
- Bake until risen, fully set in the centre and lightly golden (about 20 minutes). Dust with icing sugar before serving, if desired.
See more of Annabel's tea time recipes