Today has been one of those days when it just won’t stop raining. The kind of day when all you want to do is cuddle up on the couch underneath a blanket and binge-watch netflix while munching on warm freshly baked scones…
Being brought up in New Zealand, it’s fair to say that my boyfriend Nathan has eaten a lot of scones. When we first met over 7 years ago he showed me the difference between what makes a bad scone and a good scone, and since then I’ve been playing with all sorts of flavor combinations to create my favorite.
I must say that this orange date scone comes pretty darn close – light, fluffy, sweet and subtle at the same time, and a sure way to boost your mood!
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup dates, very roughly chopped
- 1 tbsp orange peel
- 50 g/1.7 oz non-dairy butter, cut into cubes
- 1 cup soy milk + 1 tbsp lemon juice (or apple cider vinegar)
- Preheat the oven at 200°/390F. Combine flour, baking powder, salt, dates and orange peel in a large bowl. Whisk soy milk and lemon juice in a bowl and set aside.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Make a well in the middle and carefully add 1/4 cup of soy milk mixture at a time while stirring. Work the ingredients into a sticky dough.
- Transfer the dough to a floured surface, sprinkle some flour on top and fold the dough over 2-3 times until it’s a little smoother.
- Shape into a large round flat shape, about 1 inch thick and then cut round shapes from the dough with a cookie cutter or a tea cup. Transfer the scones to a sheet lined with baking paper.
- Bake in the oven for 10-15 minutes until they're fluffy and lightly golden. Serve with a hot cup of tea.