Recipe

Buttermilk scones with dates, orange and walnut

The addition of buttermilk makes these scones particularly light. Scones are best baked immediately after mixing, and in a hot oven, to ensure maximum rise

Oct 31, 2011 1:00pm
  • 15 mins cooking
  • Serves 10, Makes 12 Item
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Ingredients

Buttermilk scones with dates, orange and walnut
  • 2 cup self-raising flour
  • 2 tablespoon caster sugar
  • 30 gram butter
  • 1/2 cup pitted, chopped dates
  • finely grated zest 1 orange
  • 1/4 cup chopped walnuts
  • 1 cup buttermilk, beaten until smooth

Method

Buttermilk scones with dates, orange and walnut
  • 1
    Preheat the oven to 225°C (regular).
  • 2
    Sift the flour and sugar together into a large bowl. Rub in the butter, then add the dates, orange zest and walnuts. Mix in the buttermilk with a fork.
  • 3
    Tip the dough onto a lightly floured surface, gently pat into a cake – it will be very soft and sticky – and cut into 12 rough shapes with a floured knife.
  • 4
    Transfer the dough to a tray lined with baking paper and bake for 15 minutes until golden. Serve warm.

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