Recipes

Orange and Date Scones

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g CWA Scone Mix 1 packet
230 g Water ⅞ cup
1 each Juice of Orange 1 each
1 each Zest of Orange 1 each
175 g Pitted Dates 1 cup

Method

  1. Preheat oven to 210°C (fan forced 200°C).

  2. Soak chopped dates in orange juice for 15 minutes, and then discard juice.

  3. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.

  4. When kneaded, mix in the chopped dates & orange zest.

  5. Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.

  6. Dust and roll out to 2.5 to 3 cm thickness. Cut scones, and place on a lined baking tray, just close enough so that when baked the scones will support one another as they rise.

  7. Gather and combine the dough trimmings, round up and let rest again for 5 minutes. Repeat rolling, cutting.

  8. Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.

  • Scones
  • Bake: 15 - 18 minutes
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