Orange & Date Scones

Scones, jam and cream is how I grew up having scones. Then after going to a cafe in Malvern called 'Our Kitchen Table', I discovered these flavoursome scones which were a combination of orange and date.

Unlike the traditional round, dainty scones my mother made, these scones have a very sticky dough, are cut into squares (so the dough is worked less), are large in size and have a very light and slightly crumbly texture.

A few tips directly from Natalie Jefferson, the owner of 'Our Kitchen Table' are a) to make sure your hands are wet whilst mixing the dough, as it is quiet sticky and this will help give a smoother shape in the end and b) to make sure you zest the oranges directly into the mixing bowl and over the cooked scones so that the flavoursome oils fall onto the scones and are not wasted on the chopping board.


Recipe - Orange & Date Scones ('Our Kitchen Table' 134 Burke Rd, Malvern)
Makes 15 large scones

1100gm sieved plain flour
100 gm caster sugar
50 gm baking powder
100gm butter softened
2 oranges
2 cups pitted dates roughly chopped
500ml cream
500 ml whole milk
icing sugar to dust

Sieve flour, sugar, baking powder and fine zest of one orange into a large bowl. Rub the butter using your whole hands, to work the butter evenly through the flour mixture. Add the dates and mix through. Then make a well in the centre.

Add milk and cream into the centre of the well and using your hands, mix together quickly, then knead very briefly to stiffen the mix. The mix will be moist/sticky, and you'll need to clean your hands when finished.

Using a stiff scraper, remove dough onto a well greased large baking tray, then with damp hands shape into a 5cm high by 15cm wide by 25cm long rectangle.

Using a large damp knife cut dough into 5 x 3 (15 scones) squares and by sliding the knife under each scone separate the scones by at least 5cm from one another.

Bake in pre heated oven at 180c for 30mins until golden. Remove from the oven, push together immediately, dust liberally with icing sugar, then using a zester, zest the remaining orange directly over the top of the scones.

Best eaten warm with a big slab of butter.

Note - this recipe can be halved. If so cut the dough into 2 x 4 (8 scones)