Sticky date scroll scones
Sticky date scroll scones combine rich dates and zesty orange for a sweet treat. These tender scones are simple to make and are perfect for afternoon tea or breakfast.
Cook time 15 min
Prep time 12 min
Ingredients:
1 cup dates2 tsp brown sugar
2 tbsp orange zest
2 cups self-raising flour
1 tbsp sugar
1 dash salt
1/4 cup butter
Sticky date scroll scones are a delectable treat that perfectly blend the rich sweetness of dates with the zestiness of orange. These scones make for a perfect afternoon snack or a lovely addition to your morning tea. With their soft, tender crumb and flavorful filling, they are sure to impress anyone who takes a bite.
Instructions:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and set aside.
- Place the chopped dates in a small bowl.
- Add the brown sugar and orange zest to the dates, mixing well to combine.
- Set aside to allow the flavors to meld.
- In a large mixing bowl, combine the self-raising flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Gradually add the milk to the flour and butter mixture, stirring gently with a spatula or wooden spoon, until a soft dough forms. Be careful not to overmix; the dough should be just combined and slightly sticky.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds until it comes together.
- Roll the dough out into a rectangle approximately 12x8 inches (30x20 cm) in size and about 1/4 inch (5-6 mm) thick.
- Spread the date mixture evenly over the rolled dough.
- Starting from one long edge, carefully roll the dough into a log, keeping it tight and even.
- Once rolled, use a sharp knife to cut the log into approximately 1-inch (2.5 cm) thick scrolls.
- Place the scrolls onto the prepared baking sheet, leaving a small space between each one to allow for expansion.
- Brush the tops with a little milk to help them brown nicely during baking.
- Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and cooked through.
- Remove the scones from the oven and transfer them to a wire rack to cool slightly.
- Serve warm or at room temperature, enjoying the sticky, sweet, and zesty flavors of the dates and orange zest.
Sticky date scroll scones are a delightful indulgence that marries the flavors of sweet dates and bright orange zest, all enveloped in a tender and buttery scone dough. Perfect for any time of the day, these scones are sure to become a favorite in your recipe collection. Serve them warm with a pat of butter for an extra touch of luxury.
Sticky date scroll scones FAQ:
Bake the scones in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown and fully cooked through.
It's best to use dried dates for this recipe, as fresh dates have a higher moisture content, which may alter the dough consistency. If using fresh dates, be sure to adjust the other liquid ingredients accordingly.
You can substitute the butter with an equal amount of margarine or a plant-based butter alternative for a dairy-free option. However, using butter will yield the best flavor and texture.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months.
A standard baking sheet (approximately 18x13 inches) works well for this recipe. Ensure to leave space between the scones to allow for expansion while baking.
Tips:
- Ensure the butter is cold when you start mixing it into the flour to create a flaky texture in the scones.
- Soak the dates in warm water for about 10 minutes before using them to make them softer and easier to blend into the dough.
- When adding the orange zest, make sure to only include the outer orange part of the peel, as the white pith can be bitter.
- Be gentle when mixing the dough. Overworking it can result in tough scones.
- Use a sharp knife to cut the scones into scrolls to have clean edges.
- Bake them in a preheated oven for the best results, and keep an eye on them to prevent over-browning.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 7g
Carbohydrates 60g
Fiber 3.50g
Sugar 20g
Fat 8g
More recipes
Banana, raspberry and macadamia bread
Enjoy a moist banana bread with raspberries and macadamia nuts.
24 Nov 2025Pie maker sausage rolls
Delicious sausage rolls made in a pie maker with pork and herbs.
08 Feb 2026Homemade battered potato scallops
Crispy homemade battered potato scallops, easy to make and delicious.
05 Dec 2025