Scones, beautiful scones. Like a big warm hug for the soul, especially when enjoyed with a comforting cup of tea. These date and orange scones are fragrant and easy to make. Thanks to the addition of yoghurt to the ingredient list, the crumb is wonderfully moist and tender, best enjoyed warm straight from the oven!
Why we love these date and orange scones:
Just imagine all the lovely moments you could create using these scones as the starting point. A super-special breakfast in bed, wrapped in a lovely tea towel as a gift to bring along to a friend's house for morning tea, or pack for a beach picnic along with a thermos of the good stuff. Here at Webster's we love a good reason to do something nice!
They couldn’t be easier to make. With just a few simple ingredients, and a super straightforward method, you can whip up a batch of these delectable scones in no time at all. The sweet fragrance of orange-scented scones wafting through your kitchen puts a smile on your face. Plus the satisfaction of creating something delicious from scratch is an added bonus!
You can easily jazz them up with a sprinkle of coarse sugar on top before baking. You can also switch out the dates for figs, cranberries or prunes. Even sultanas work well!
Being fruit-filled, jam isn't entirely necessary as a topping for these scones, but if you choose that route, strawberry would be a lovely addition! Billowy whipped cream could be included for the full-on indulgent experience. We just love them with a good smear of butter.
All in all, we’re sure you’ll find all kinds of ways to enjoy these scones. Happy baking!
Ingredients:
2 cups self-raising flour 2 tbsp sugar ½ tsp sea salt Zest of one orange 60g chilled butter ½ cup - 1 cup natural yoghurt 1 cup dates, roughly chopped Milk for brushing Pre-heat the oven to 200°C, and line a tray with baking paper.
Combine the flour, sugar, sea salt, and orange zest in a large bowl, and whisk to combine.
Grate the butter, then rub it into the mixture until it resembles coarse crumbs. Next, mix in the yoghurt and dates using a fork, until you have a soft dough. If the mixture is too crumbly, you can add more yoghurt here until it comes together nicely.
Turn the dough out onto the baking tray, and shape it into a large circle, about 3 cm high. Cut into 8 triangles, then brush the top with milk.
Bake for 15-20 minutes until golden and well-risen.
Allow to cool slightly, then enjoy warm with lots of butter.
