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  1. Home
  2. scone and friand recipe

Date and orange scones

Freshly baked scones are always a welcome addition to the afternoon tea table. - by Alison Pickel
  • 22 Sep 2015
Date and orange scones
Cook: 25 Minutes - easy - Makes 18 - Vegetarian - nut-free - egg-free - pregnancy-safe
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Freshly baked scones are always a welcome addition to the afternoon tea table.

Ingredients

320 g (2 cups) wholemeal self-raising flour

150 g (1 cup) self-raising flour

50 g light margarine

100 g finely chopped pitted dried dates

375 ml (1 ½ cup) buttermilk

2 tbsp milk for brushing

1 tsp ground cinnamon

Finely grated zest of 1 orange

3 tsp CSR LoGiCane Low GI cane sugar

Method

  1. Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper. Put flours in a large bowl. Add 1 tsp ground cinnamon and the finely grated zest of 
1 orange. Using your fingertips, rub margarine into flour until mixture resembles breadcrumbs.
  2. Stir in 100g finely chopped pitted dried dates. Add buttermilk, and using a flat-bladed knife, 
stir until the mixture starts 
to come together.
  3. Turn out dough onto 
a lightly floured surface. Knead gently until dough just comes together (don’t knead too much as scones will be tough). Press 
or roll out dough to 2cm thick.
  4. Using a 5cm cutter, 
cut out 18 shapes from dough, 
re-rolling when necessary. Arrange on prepared tray.
  5. Brush tops of scones 
with extra milk and sprinkle over 3 tsp CSR LoGICane Lo GI Cane Sugar. Bake for 10-12 minutes or until scones are golden brown and cooked through. Serve warm or at room temperature.
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