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Home / Eat Well / Recipes
30 min
Makes:
12
By
Annabel Langbein
Cook, food writer, publisher and columnist for Canvas
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This café favourite is so easy to make at home. The trick to baking fluffy scones is not to overwork the mix once you add the flour. That’s why I always stir the mix with a knife – it keeps the action light.
Ingredients
| 75 g | Butter, chilled and grated |
| ¼ cup | Sugar |
| 1 | Orange, finely grated zest (Main) |
| 1 tsp | Baking powder, sifted |
| 3 cups | Self raising flour, or gluten-free self-raising flour |
| 2 cups | Pitted dates, chopped (Main) |
| 1 ¾ cups | Buttermilk, or natural yoghurt |
| 1 serving | Icing sugar, to dust (optional) |
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Directions
- Preheat oven to 200°C fanbake. Line an oven tray with baking paper and lightly dust with flour.
- Combine orange zest, flour, sugar and baking powder in a bowl. Add butter and use a knife or your fingertips to work into the flour mixture to a coarse crumb. Mix in the chopped dates.
- Add buttermilk or yoghurt and stir with a knife until the mixture just comes together into a soft, wettish dough (do not over-mix). Turn out onto prepared tray and flatten into a circle about 25cm in diameter. Cut into 12 wedges and arrange with a little room in between.
- Bake until risen, fully set in the centre and lightly golden (about 20 minutes). Dust with icing sugar before serving, if desired.
See more of Annabel's tea time recipes
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