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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cook in shorts 