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Sticky date scroll scones

  • 0:12 Prep
  • 0:15 Cook
  • Makes 12


  • 1 cup finely chopped dates
  • 2 tablespoons brown sugar
  • 1 teaspoon finely grated orange rind
  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup buttermilk
  • Buttermilk, extra, for brushing
  • Maple syrup, to serve


  • 1
    Place dates, brown sugar, orange rind and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 1 to 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally, or until thick. Set aside to cool.
  • 2
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • 3
    Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  • 4
    Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • 5
    Roll dough out between baking paper to a 22cm x 35cm rectangle. Spread date mixture over rectangle, leaving a 1cm border on 1 long side. Starting at opposite side to border, roll up like a Swiss roll. Cut into 12 even slices. Place 1 slice in the centre of one half of the tray. Arrange 5 slices evenly around centre slice. Repeat with remaining slices on other half of tray.
  • 6
    Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 15 to 20 minutes or until golden and cooked through. Serve drizzled with maple syrup.

Source: taste.com.au


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