It’s a rainy day here in the George – tough luck for the three weddings happening locally today. We’re having a lazy Saturday at home with the papers, the warmth of the wood stove, and lots of comfort food.
Rainy day scones
- 2 1/3 cups self-raising flour
- 2 tbs sugar
- 1 tsp salt
- 2 tbs butter
- 1 orange, rind finely grated, juiced
- 1 cup chopped dried dates
- 1 egg, lightly whisked
- 1/2 cup milk
- Preheat your oven to 180°C and grease a baking tray.
- Sift the flour, sugar and salt into a mixing bowl, then rub in the butter with your fingertips. Stir in the orange rind and dates.
- Make a well in the centre of the dry ingredients and pour in the combined orange juice, egg and milk. Mix until the mixture starts to come together then use your hands to form the mixture into a ball.
- Turn dough onto a lightly floured surface and press it out to roughly 2cm thick, before cutting out rounds with a scone cutter or just a glass.
- Bake for 12-15 minutes, or until scones are golden and sound hollow when tapped. Serve warm with butter, or jam and cream if you’re feeling decadent.
Sorry, I forgot to get a shot after these came out of the oven. Too busy eating…!
Clare Fletcher 