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Date and orange scones

Serves   6
Prep time: 20 mins
Cooking time: 30 mins

There’s nothing more delightful than sitting down to a freshly baked scone! These date and orange scones are filled with delicate flavour, and are matched perfectly with a spoonful of our homemade strawberry compote and thickened cream! 


  • Baking
date and orange scones



  • 2 cups fresh or frozen strawberries 
  • Juice and zest of 1 orange
  • 2 ⅓ cups self raising flour 
  • 1 tsp baking powder 
  • 1 Tbsp + ¼ cup caster sugar 
  • 1 tsp cinnamon
  • ½ tsp mixed spice 
  • 50g cold butter, cubed
  • ¾ cup cream
  • 2 eggs  
  • 1 tsp vanilla 
  • ¾ cup pitted dates, cut into small chunks 
  • Thickened or clotted cream, to serve 

  1. Preheat your oven to 180 degrees celsius. To make the compote, place the strawberries, orange juice and 1 Tbsp caster sugar in a saucepan. Place over a medium heat, and stir regularly for 10-15 minutes or until the strawberries have broken down and the compote thickens. Set aside.
  2. In a food processor, combine the flour, baking powder, 3 Tbsp caster sugar, cinnamon, mixed spice and a pinch of salt. Pulse until lightly mixed, then add the cubed butter and pulse until the mixture reaches a sandy consistency. Transfer to a mixing bowl. 
  3. To do this by hand, mix the dry ingredients in a large mixing bowl. Add the cubed butter, and use your fingers to rub the butter into the flour until the same consistency is achieved. 
  4. In a separate bowl or jug, whisk together the cream, 1 egg, vanilla. Make a well in the dry ingredients, then pour the wet mixture into it. Add the chopped dates and orange zest. Then using a butter knife or wooden spoon, mix until it forms a soft dough. 
  5. Turn the dough onto a floured surface, then lightly dust with flour and roll out to 4-5cm thickness. Use a circular cookie or pastry cutter to cut rounds from the dough, then place onto a lined baking tray. 
  6. Beat the remaining egg and brush over the scones. Sprinkle 1 Tbsp of caster sugar evenly over the scones, then place into the oven and bake for 10-15 minutes until golden in colour and cooked in the center. Leave to cool slightly. 
  7. Serve the scones with the cooled compote and thickened cream, or store in an airtight container for up to 2 days. Store the compote in an airtight container in the fridge for up to 5 days.