This Date and Orange Scone Cake is a lovely twist on the traditional plain scone. It is as simple as mixing together then pushing to into a cake tin and baking. Great for morning or afternoon tea or the school lunchboxes.
3 Cups Self Raising Flour
1/4 Cup Caster Sugar
Zest of 1 Orange
50gm Butter, cold and cubed
1 Cup Pitted Dates, chopped
1 Cup a2 Milk
Raw sugar for sprinkling on top
LETS PUT IT ALTOGETHER
1. In a bowl place the flour, sugar, orange zest and butter into a large bowl. Using your fingertips work the butter through the dry mix until it resembles a bread crumb texture. It would be easier and faster to do this in a food processor, if you have one.
2. Add the dates and milk and mix until it just combines.
3. Place into a greased cake tin and gently press down to the sides. Use a knife and cut (not all the way through) in half, then half again and in between to make 8 serves. Sprinkle with raw sugar.
4. Bake in a preheated 180 degree celcius oven for 25-30 minutes or until golden and it bounces back when touched.
Enjoy as is or with a spread of butter.
Store in an airtight container for up to 3 days.
Freezer Friendly: Place individual serves into a zip lock bag and freeze for up to 3 months.