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Sticky date scroll scones
Sticky date scroll scones
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Prep Time:
12 minutes
Cook Time:
15 minutes
Total Time:
27 minutes
Indulge in decadent sticky date scroll scones for a twist on traditional afternoon tea.
Ingredients:
  • 250.00 ml finely chopped dates
  • 32.00 gm brown sugar
  • 1 tsp finely grated orange rind
  • 300.00 gm self-raising flour
  • 20.00 gm caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 195.00 gm buttermilk
  • Buttermilk, extra, for brushing
  • Maple syrup, to serve
Instructions:
  • In a saucepan over medium heat, combine dates, brown sugar, orange rind, and 3/4 cup cold water. Stir and cook for 1 to 2 minutes until the sugar dissolves. Bring to a boil, then lower the heat and simmer for 5 minutes until thickened, stirring occasionally. Let it cool before using.
  • Preheat your oven to 220C/200C fan-forced and position the oven rack in the top half. Line a baking tray with baking paper for easy cleanup.
  • In a bowl, sift together flour, sugar, and salt. Add butter and use your fingertips to rub it into the flour mixture until it looks like fine breadcrumbs.
  • Create a hollow in the middle of the mixture. Pour in the buttermilk. Using a flat-bladed knife, mix until a sticky dough forms. Transfer to a lightly floured surface. Knead delicately until smooth.
  • Roll out the dough into a 22cm x 35cm rectangle between sheets of baking paper. Spread the date mixture over the dough, leaving a 1cm border on one long side. Roll the dough up like a Swiss roll, starting from the opposite side of the border. Cut the roll into 12 even slices. Place one slice in the center of one half of the tray, then evenly arrange 5 slices around the center slice. Repeat the process with the remaining slices on the other half of the tray.
  • Arrange scones closely together on the baking tray. Brush generously with buttermilk. Bake until beautifully golden and fully cooked, about 15 to 20 minutes. Drizzle with maple syrup before serving.

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