Piping hot, fluffy scones with mouth watering nuggets of dates, topped with butter melting into their hot surface. If you keep reading, consider yourself warned that this date scones recipe is addictive – made with simple store cupboard ingredients, they are ridiculously easy and scrumptious.
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. Now, I’d eat them on their own on a cosy winter afternoon or perhaps sneak them into afternoon tea.
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 Recipe (Makes 12)
3 Cups Plain Flour
3 tsp Baking Powder
3 TBSP Sugar
1/4 teaspoon Salt
1 1/2 Cup Dates
1 Cup Milk, plus a little for glazing
- Preheat oven to 220°C & dust an oven tray with extra flour.
- Sift Flour & Baking Powder into a bowl, then add the sugar & salt.
- Rub butter into the flour until it looks like breadcrumbs.
- Add Milk (and/or Date Water) and Dates, mixing lightly with a knife until the mixture comes together. Don’t mix any more than you have to.
- 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).
- Brush with the extra milk, and cook for around 10 minutes or until golden.
- Scoff once vaguely cooler.
- If you can’t get hold of baking power, you can use 2 TBSP of Baking Soda mixed with 1 TBSP of Cream of Tartar.
- The night before, 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.
Serving suggestion: as soon as possible and with lashings of butter.
Between these, Homemade Bacon & Egg Pie, Sweetcorn Fritters, pieces of Lolly Cake, ANZAC 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 this Date Scones Recipe can be fairly easily made vegan with dairy free alternatives, just make sure that the ones you use are the same texture as the usual ingredients.)
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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