Last of Blood Orange & Date Scones

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Daylight savings kicked in this morning, so thought it an appropriate occasion to harvest the last, slightly scarred and blemished blood orange of the season to make a batch of scones. Copied the shape of Cheddar-Walnut Scones and added a sprinkle of sunflower kernels for a crunchy contrast.

350g
2 tablespoons
1/2 teaspoon
40g
1 cup
1/2 cup
1/2 – 2/3 cup
Self Raising Flour
Sugar
Salt
diced Butter
chopped Dates
Greek-style Yoghurt
Oat Milk
Zest and juice of the last Blood Orange of the season
Sunflower Kernels for sprinkling
Preheat oven to 200°C.
Stir the flour, sugar and salt together in a large bowl. Rub in the cubed butter to make a mixture that resembles sand.
Make a well and pour in the zest, juice, yoghurt and oat milk. Stir with a knife to make a soft dough, then mix in dates.
Pat dough into a rectangle about two centimetres thick and 15 centimetres wide on a lightly floured board. Cut the rectangle lengthwise into three long strips, then cut each strip into roughly five centimetre squares, and again into triangles.
Transfer shapes to two lined baking trays, brush with a little more oat milk, then sprinkle with sunflower kernels.
Bake for 15-20 minutes, rotating trays after 10 minutes, until golden. Serve warm with butter.
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