Date Scones, Kiwi Cooking.

Yummy, easy and addictive. You have been warned.

Piping hot, fluffy scones with mouth watering nuggets of dates, topped with butter melting into their hot surface. Mmmmm just a moment, I’ll be back with you in a second.

Sorry, where was I? Oh yeah. Date Scones. These, savoury muffins and pikelets (aka “scotch pancakes” for my Brits) are cornerstones of my Kiwi childhood. Memories of the kitchen full of sunshine, the smell of fresh baking and all us kids desperately trying to get hold of the hot delicacies.

The best way to make date scones starts the night before. If you’re in a hurry this isn’t an essential step, but to make The Best date scones, it’s a good idea. *Roughly chop the dates, put in a small container, add enough boiling water to cover, pop somewhere safe and dream of date scones in the morning. If you do this step, the next day switch out half a cup of the milk in the recipe for half a cup of the date water.

You’ll also need to make sure you have a 250ml cup measure/mug – that’s how we roll in the Antipodes. None of this weighing malarkey, well, not much anyway.

Date Scones

3 cups plain Flour
3 teaspoons of Baking Powder
1 TBSP Sugar
1/4 teaspoon Salt
75g Butter
1 1/2 cup of Dates*
1 cup of Milk, plus a little for glazing

  1. Preheat oven to 220°C & dust an oven tray with extra flour.
  2. Sift Flour & Baking Powder into a bowl, then add the sugar & salt.
  3. Cut butter into the flour until it looks like breadcrumbs.
  4. Add Milk (and/or Date Water) and Dates, mixing lightly until the mixture comes together kneading a few times.
  5. Press the scone dough lightly out, and score into 12 even-sized pieces at least 2cm apart (that’s about an inch for you imperialists).
  6. Brush with the extra milk, and cook for around 10 minutes or until golden.
  7. Scoff once vaguely cooler.

Between these, Homemade Bacon & Egg Pie, Sweetcorn Fritters, pieces of Lolly CakeANZAC Biscuits, Afghan Biscuits, proper Flat Whites and a few UK treat substitutes I have a little oasis of New Zealand in my very own London kitchen.

Take that homesickness!

Ps. Did I mention that these scones remove the need for the Jam then Cream vs. Cream then Jam debate? Peace in the cake world at last. Discuss…

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