My mother had a tried and true everyday scone recipe, based on that in the Edmonds Cookery Book, that won her prizes at the farming district’s local Flower Show in the 1950s. The aroma of date scones for afternoon tea fresh out of the hot oven wafted from the house as we four children walked from the school bus across the paddock to the house. Dad always had afternoon tea before milking the cows. No leftovers.
The scones were made with pure New Zealand butter cut into six cups of white flour, Edmonds “sure to rise” baking powder, salt and sugar using a knife then mixed with creamy unpasteurised farm milk. Chopped dried dates were layered on half the dough that was folded over before being cut into large squares before being brushed with milk and sprinkled with cinnamon flavoured white sugar. Mum taught my sister and I to have a light touch with the dough and to not over-mix the ingredients. Our measurements were approximate and remain so to this day.
My own scone making has evolved through the years. With a type-2 diabetic in the family, ingredient adjustments to tried and true recipes are necessary. Himself loves home baked goodies.He has found it useful to be able to grab a scone from the freezer for an after-gym-workout snack when his sugar level tends to get low. Hence I make a double quantity.
Essentially I still start with six cups of flour, which could be a mix of white with buckwheat or wholemeal flours, and baking powder. I add spices such as cardamom or cinnamon and no longer add salt or sugar to the scone dough. A rice bran spread with no palm oil is cut into the flour. Chopped succulent Medjool dates and grated apple are mixed with fresh orange juice before being added with buttermilk to the dry ingredients. I cut the dough into smaller shapes than in the past. The top of the dough is brushed with milk and finished with a light sprinkling of cinnamon mixed with raw sugar before being baked in a hot oven.
I like to think Mum would be pleased how her date scone recipe has evolved. Simple everyday baking, a fresh scone with a cup of tea or coffee is hard to beat.
- 5 cups of white flour
- 1 cup of buckwheat flour
- 12 teaspoons baking powder
- 1 teaspoon cardamom
- 150 grams rice bran spread
- 2 cups buttermilk – about
- ¾ cup chopped medjool dates and ½ grated apple with skin on, soaked in juice of 1 orange
- cinnamon mixed with raw sugar
- Sift the dry ingredients.
- Cut the spread into the flour until it is like breadcrumbs.
- Mix buttermilk and fruit mixture to form a soft dough.
- Turn dough onto a floured surface and knead lightly
- Line an oven with baking paper.
- Cut dough into shapes and place on tray.
- Brush tops with milk.
- Sprinkle with cinnamon and sugar.
- Makes about 15-18 depending on size.
- Bake at 220°C for about 10 minutes.