Sticky date scroll scones
Indulge in delightful Sticky Date Scroll Scones made with sweet dates, a hint of brown sugar, and fresh orange zest. This easy-to-follow recipe blends self-raising flour, a touch of sugar, and a dash of salt, all brought together with rich butter for a perfectly flaky and flavorful treat. Perfect for breakfast or a cozy afternoon snack!
- 06 May 2024
- Cook time 15 min
- Prep time 12 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 3.50g | 9% |
| Sugar 20g | 19% |
| Fat | |
| Fat 8g | 10% |
| Saturated 4.27g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 9mg | 2% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 1.11mg | 7% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.10mg | 0% |
| Vitamin E 0.01mg | 0% |
| Vitamin K 1.47ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.86mg | 8% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 88mg | 7% |
| Potassium, K 240mg | 7% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 70mg | 4% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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