Attach paddle to cake mixer. Microwave for 1-2 minutes until the dates.
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Place on greaseproof paper egg wash the top of the scones and sprinkle with raw sugar.
Date and orange scones. Preheat the oven to 350ºF 180ºC and line a standard 17-¼ x 12-¼ inch 44 x 31-cm half-sheet baking sheet with parchment paper. Add the butter and rub in with your fingertips or process. Add butter and use a knife or your fingertips to work into the flour mixture to a coarse crumb.
STEP 2 Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky. Add 200ml milk and blitzed orange until combined. In a bowl combine the chopped dates with the orange juice and cover with plastic wrap.
Add butter and rub in with finger tips till like breadcrumbs. Serve warm with butter or whipped. Line a baking tray with baking paper.
Method STEP 1 Put the flour in a mixing bowl or a food processor. Cook for 20 minutes or until golden. Combine orange zest flour sugar and baking powder in a bowl.
These cardamom date scones are made with butter and cream for a very tender rich scone thats great served plain but even better topped with an orange blossom icing. On a floured surface roll out mix to 3cm thick and cut into desired shape. Remove the flour from the freezer and stir in the chopped dates.
Heat oven to 210C. Preheat oven to 180 C. Place flour sugar and rind in a bowl combine.
STEP 3 Knead lightly then roll out on a lightly. Scones 2 12 cups self-raising flour 2 tsp Chelsea Caster Sugar 12 tsp mixed spice 3 tbsp unsalted butter 175ml milk 1 egg Orange zest 1 cup dates soaked overnight in orange juice 1 egg yolk Hand Churned Spiced Butter 1 cup butter 3 tbsp honey 12 tsp orange zest 14 tsp ground cardamom Whipped cream add vanilla Chelsea Caster Sugar pinch of cinnamon. Mix in the chopped dates.
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