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.
This cake looks fantastic! My kids will love it. Thinking it might be a great little treasure for Zadada to create!
What is the correct amount of milk used please?
I LOVE date scones and throw in some orange and I’m in heaven! Thank you for linking up with us for Fabulous Foodie Fridays. Have a great week.
Does the flour need to be sifted?
Hi no it doesn’t need to be.
What is pitted dates please??x
They are dates with the seeds removed.
I love baking without eggs, as I am allergic to eggs . This is a real good thing.
Made this today and it is DELICIOUS. Love that it’s not too sweet and sugary. My LO starts school next year and I know this will be making it into his lunchbox. Love your recipes they are all so quick, easy and yummy