Date, orange and chocolate buttermilk scones

Date, orange and chocolate buttermilk scones

By
From
Lamingtons & lemon tart
Makes
12-16
Photographer
Patricia Niven

Who doesn’t love a warm scone with butter? If you know someone like this then be wary, they are not to be trusted. These scones are delicious served warm with organic fruit preserves and clotted cream. Sliced strawberries and crème fraîche can be used for a lighter alternative.

Ingredients

Quantity Ingredient
500g plain flour
30g baking powder
125g caster sugar
pinch salt
125g unsalted butter
200ml buttermilk
175g pitted dates, chopped
1 orange, finely grated zest
85g dark chocolate, roughly chopped
egg wash, (1 egg, splash of milk, pinch of salt)

Method

  1. Sift the flour and baking powder together in a mixing bowl and add the sugar and salt.
  2. Using your fingertips, or a freestanding electric mixer fitted with the paddle attachment, crumble the ingredients until you have a light sandy texture.
  3. Add the buttermilk, dates, orange zest and chocolate. Knead until a dough forms. Cover the dough with plastic wrap and leave to rest at room temperature for 15 minutes.
  4. Roll out the dough on a lightly floured work surface to a thickness of 3 cm.
  5. Preheat the oven to 180°C. Line a baking tray with silicone paper or baking paper.
  6. Using a 5 cm round cutter, cut out the scones. Repeat this process twice with the trimmings. Discard any left-over trimmings.
  7. Place the scones on the prepared baking tray. Using a pastry brush, glaze the tops of the scones neatly with the egg wash. Bake for 12–15 minutes until they are baked through with a golden-brown glaze. Leave to cool for 10 minutes before serving.

Variation

  • You can try other variations by combining dry goods with the finished dough before cutting, such as sultanas, chocolate chips, dried apricots, other citrus zests and nuts.
Tags:
darren purchese
burch and purchese
sweet studio
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