Date and Seville Orange Store Cupboard Scones

A slather of Seville orange marmalade just doubles the orangeyliciousness

This tea room favourite is so easy to make at home. Scones are an easy snack, just top them with jam for a sweet afternoon tea, or for a quick and easy breakfast kick to start to the day, a good slathering of butter and marmalade. The trick to baking fluffy scones is not to overwork the mix once you add the flour. That’s why I always stir the mix with a knife – it keeps the action light. What I am giving you is a simple twist on the classic scone. Once you have a basic scone mix you can substitute more or less anything, including savoury options. The classic British scone would more often than not have raisins baked in it. Here I am substituting dates for the raisins, but you could just as well use other dried fruits like cranberries or apricots, or even fresh blueberries, now there´s a thought. Wonderful fluffy scones stained with the dripping juices of popped blueberries. This recipe came about by looking at what I had in the store cupboard and a need to use up the glut of Seville Oranges that are falling off the tree at the moment. Sticky Medjool dates hailing from Morocco and bitter sweet oranges from Seville seemed a pretty good marriage of culinary history I thought .I loved the idea of my scones with dates – it seemed the percfect foil for the bitterness of the orange peel and an opportunity for a decent burst of sweetness. Its sometrimes great to bake with whatever dried fruit, nuts and even savoury ingredients you need to use up. A good chance to apply what I call "pantrification" allowing some of those packets of dried fruits and nuts to see the light of day before their times up. Feel free to eat scones any time of day you choose. They definitely make a great grab and go breakfast option.If you can you think of anything better to alleviate your afternoon sugar craving, let me know.

Date and Seville Orange Store Cupboard Scones

3 cups (450g) Self-raising flour, sifted

½ Cup (110g) Caster sugar 

1 tbsp finely grated rind of Seville Orange (about 2 oranges)

75g cold butter, cubed

1 cup(70g) chopped pitted dates

1 cup (250ml) milk, plus extra  for brushing

Raw sugar, for sprinkling (optional)

Extra butter for serving

Makes 16.

Preheat oven to 180ºC (355ºF). Place the flour, sugar and orange rind in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Stir through the dates. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined. 

Turn out onto a lightly floured surface and gently bring the dough together. Roll out to 2cm thick and use a 6cm-round cutter to cut 16 rounds. Place the scones together on a baking tray lined with baking paper and brush with extra milk. Sprinkle with raw sugar and bake for 18–20 minutes or until cooked when tested with a skewer. Serve with butter. 

Teatime treat