Tuesday, 28 October 2014

Date, Orange and Cinnamon Scones at Tailing Time

There is nothing more delicious than a freshly made scone. Here is another variation of the date scone. Just for a little change, this one has cinnamon and orange zest and juice. I made these for afternoon tea to take 'down the paddock' to the tailing party.

Date, Orange and Cinnamon Scones

1 cup dates
juice and zest of an orange
1 egg, topped up with milk to 200ml of liquid 

2 1/2 cups plain flour
4 teaspoons baking powder
3 tablespoons brown sugar
2 teaspoons ground cinnamon
100g butter

Preheat the oven to 200deg. C.

Place the dates, orange zest and juice into a small pot and using a medium heat stir until the dates start to break up and the mixture thickens. Set aside to cool.

Sift the dry ingredients into a large bowl. Rub the butter into the flour. 

Measure out the egg and milk and add it to the dates and mix well.

Make a well in the centre of the rubbed in flour and butter, and pour in the egg, milk and date mixture. 

Gently stir to combine, then turn out onto a floured board. 

Coat with a thin layer of flour and gently press out into a rectangular shape. 

Using a floured knife, cut into squares. 

Place onto a floured baking tray and bake for 10 to 15 minutes until golden and risen. 

The scones should sound hollow when tapped on their bottoms. 

Serve warm with butter. For all the really hard core date scone fans, here is another version I have made previously.

I also made these open sandwiches by mashing hard boiled eggs with a little melted butter and seasoning, then spreading it onto a sliced walnut loaf. I topped it with a simple tomato, capsicum and onion salsa dressed with a simple vinaigrette style dressing.

A perfect, tasty afternoon tea for the hungry tailing party.

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