Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 20 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
20
- 80grams dried dates, finely chopped
- 1 cup self-raising flour
- 3/4 cup milk (plus 1tbs extra, to glaze)
- 30grams butter, chopped, chilled
- 1 orange rind, finely grated
- 1 cup wholemeal self-raising flour
- 1tablespoons caster sugar
- 1/4 cup orange juice
Nutrition per serving
322kJ
Protein
1.7grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
Dipping the cutter in flour between cutting each scone prevents sticking. Avoid twisting the cutter or the scones won’t risely evenly.
Method
Step 1 of 4
Preheat oven to 230°C. Line a baking tray with baking paper.
Step 2 of 4
Combine both flours in a large bowl. Stir in sugar and orange rind. Add butter and rub in using fingertips until it resembles breadcrumbs. Add dates, then make a well in the centre.
Step 3 of 4
Combine milk and orange juice in a jug. Add to flour mixture and combine using a dinner knife until a soft, sticky dough forms.
Step 4 of 4
Gently pat out dough on a lightly floured benchtop to a 2.5cm-thick disc. Cut out scones using a 6cm round cutter dipped in flour (see tip). Press leftover dough scraps together and cut out more scones. Place close together on prepared tray so they are just touching. Lightly brush the tops with extra milk. Bake in the centre of the oven for 12 minutes or until pale golden (scones should sound hollow when tapped). Wrap in a clean tea towel to keep warm until ready to serve.
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