Date Orange Scones Food

VANILLA AND DATE SCONES

Steps:

• Heat oven to 220deg and line a baking tray with baking paper.
• Put flour, brown sugar and butter into food processor and mix until ingredients are fully combined. Add buttermilk and vanilla. Pulse until just combined.
• Cut dates in half, remove stones and any stalk heads then add to the mixture and mix and pulse for a second or two - not too long if you want the dates to remain chunky.
• As the dough will be quite sticky, rub flour on your hands then collect it into a ball and gently knead it into shape. Toss on a sheet of baking paper sprinkled with flour and shape into a rectangle about 3cm thick. Cut the dough in half longwise, then cut each half into four pieces. Transfer pieces to baking tray leaving room to spread, and bake for 10-12 minutes or until scones are a rich golden colour and sound hollow when tapped.
• NOTE: If you don't have a food processor, rub the butter and flour together with tips of fingers then mix in sugar, buttermilk and vanilla until just combined. Cut dates up and add to mix, stirring to combine.

CINNAMON DATE SCONES

Steps:

• In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
• Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
• Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.

DATE PECAN SCONES

Steps:

• Preheat oven to 350ºF (180ºC). Line a 12 x 18" (30 x 45 cm) baking sheet with parchment paper.
• Place the butter, both flours, sugar, salt, baking powder and baking soda into the bowl of a food processor (or use a pastry blender). Process until the mixture is very fine. Transfer to a large bowl and add the pecans and dates. Pour the cream and vanilla over the top. Mix with a fork until a crumbly dough forms.
• Turn onto a work surface. Press the mixture together very lightly - it should be fairly dry. Cut into twelve 2 1/2" rounds (7 cm) or eighteen 1 1/2" rounds (4 cm). Place on the prepared pan. Brush with cream and sprinkle with sugar.
• Bake for 20 to 25 minutes until golden. Serve warm. Best served the day they are made.

ORANGE AND RAISIN SCONES

Steps:

• Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
• Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
• Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
• Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
• Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.

DATE & ORANGE SCONES

Steps:

• Preheat oven to 180 C.
• Place flour, sugar and rind in a bowl, combine.
• Add butter and rub in with finger tips till like breadcrumbs.
• Stir through dates.
• Make a well in the centre and pour in milk.
• Using a knife,mix milk into flour until just combined.
• Put onto lightly floured board and gently bring the dough together.
• Roll out till 2mm thick, using cutter cut into 16 rounds.
• Place scones on baking tray.
• Brush with milk, sprinkle with raw sugar.
• Bake 20 minutes.
• Serve with butter.