If anyone serves you a bland takakau (scone), you must send them this recipe. These Date and Orange Scones are far from bland and have plump, orange infused dates running through the dough. They are also topped with a light cinnamon sugar for that extra kick of flavour. So, strap on your seatbelt, I'm going to take you on a flavour adventure.
My Takakau Teiti me te Ārani (Date and Orange Scones) are the perfect treat when you are short on time. This recipe is from my whanau cookbook and it is so popular. My Pāpā (father) was often the scone maker in our whānau (family) and he would often create tīhi (cheese) or teiti (scones). My tohutao (recipe) has a bit more steps than his but once you taste these, you will see that the effort is worth it.
Spread them with my Whipped Vanilla Butter or sweetened Whipped Brown Butter. If you enjoy the more traditional way, serve with kirīmi tāwhiuwhiu (whipped cream) and your favourite tiamu (jam).
Want a takakau (scone) of the savoury variety? Then try my Brie Stuffed Scones with Honey Mustard. They are truly sensational!
Videography and photography by Sarah Henderson.
INGREDIENT TIPS FOR THE DATE AND ORANGE SCONES:
- Oranges: Oranges and mandarins work well in this recipe so use the ones you prefer.
- Self-raising flour: I like using self-raising flour in scones because it keeps them light and fluffy. However if you don't have any replace it 3 C of plain flour and 4 teaspoon of baking powder.
- Cream: The cream gives a wonderful lightness to this scones.
EXPERT TIPS:
If you want to prepare some of the ingredients in advance, add the orange zest and juice, the cut dates, sugar, salt and vanilla in to a container the night before. Give it a good stir and leave on the bench or the fridge over night. This allows the dates to soak up the delicious flavour. If you use this method, there is no need to heat the mixture the next day. Skip straight to 'Make the Dough' step.
Remember to use light hands when making scones. Don't knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.
This recipe makes 9 perfect sized scones. If you want to increase the recipe, go to the recipe card and press the number next to 'servings' and adjust to how many you want to make.
Stick to the 25 x 30 cm tray size as this allows the scones to bake closely together which helps them rise well in the oven.
STEP BY STEP INSTRUCTIONS FOR THE DATE AND ORANGE SCONES:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 200 °C.
Line a 25 x 30 cm tray with baking paper. Try and stick with this size so the scones rise well in the tray.
2. Prepare the Oranges:
Grate the kiri ārani (orange zest) in to a heat proof bowl or a small pot.
Juice the fresh wai ārani (orange juice) and add it in.
3. Prepare the Dates:
Using a pair of scissors, cut the teiti (dates) in to small pieces directly in to the orange mixture. Whakaranuhia – mix to combine.
Heat in the microwave on high for 45 seconds or heat it on the stove for a couple of minutes over medium heat, just until steamy.
Remove it from the heat.
Add in the huka (sugar), tote (salt) and wanira (vanilla) in to the date mixture. Stir it all together.
4. Make the dough:
Add the puehu parāoa whakatipu (self-raising flour) in to a large bowl.
Make a well in the centre and pour in the kirīmi (cream), miraka (milk) and ranunga teiti (date mixture).
Gently mix it until the dough is roughly combined.
5. Gently knead:
Tip it on to a bench and gently knead the mixture until all the ingredients are incorporated.
Don't knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.
6. Shape the dough:
Using your hands, pat the dough out to a circle that is around 2.5 cm – 3 cm thick.
6. Shape the dough:
Using a 7 cm cutter, cut out 9 takakau (scones).
I have tried making 12 out of this recipe, don't do it! 9 is the perfect amount for tall, fluffy scones.
Use all of the scraps of dough to make up the last few scones by gently squishing it together and cutting them out.
7. Place them on a tray:
Place the 9 takakau teiti (date scones) on to the prepared tray.
Space the scones out with only a 2 cm gap in between each one. This will allow them to rise nice and tall in the oven.
Melt the pata (butter) and brush it on top of each takakau (scone).
8. Make the Cinnamon Sugar:
Combine the huka (sugar) and hinamona (cinnamon) in a small jar, stir and sprinkle over the scones.
9. Bake the Scones:
Bake the scones in the oven for 18 – 20 minutes until golden brown.
Serving Instructions:
These are best eaten warm from the oven.
I served these with my Whipped Brown Butter, my Whipped Vanilla Butter or whipped cream and tiamu (jam).
If you have any left over, pre-cut them and freeze them in a plastic bag. Toast them as you wish.
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DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Date and Orange Scones - Takakau Teiti me te Ārani
Ingredients
The Date Scones - Ngā Takakau Teiti
- 1 tablespoon Kiri ārani (orange zest, of one orange)
- ¼ C (60 ml) wai ārani (orange juice, fresh)
- 1 ½ C (225 g) teiti (dates, pitted)
- 2 tablespoon huka (sugar, I used caster sugar but normal or brown will work too)
- ½ teaspoon tote (salt, fine)
- 1 teaspoon wanira (vanilla)
- 3 C (450 g) puehu parāoa whakatipu (self-raising flour)
- 1 ¼ C (300 ml) kirīmi (cream)
- ¼ C (60 ml) miraka (milk)
The Cinnamon Sugar Topping - Te Paparanga Huka Hinamona
- 15 g pata (butter)
- 1 tablespoon huka (sugar, any will work)
- ½ teaspoon hinamona (cinnamon)
Instructions
Prepare part of the recipe ahead of time:
- If you want to prepare some of the ingredients in advance, add the orange zest and juice, the cut dates, sugar, salt and vanilla in to a container the night before. Give it a really good stir and leave on the bench or the fridge over night. This allows the dates to soak up the flavour and if you use this method, there is no need to heat the mixture the next day. Skip straight to 'Make the Dough' step.
Preheat the oven:
- Preheat the oven to 200 °C.Line a 25 x 30 cm tray with baking paper. You don't want the tray to be big, it is better for the scones to be slightly close together so they rise well.
Prepare the oranges:
- Grate the kiri ārani (orange zest) in to a heat proof bowl or a small pot. Add in the fresh wai ārani (orange juice).
Prepare the dates:
- Using a pair of scissors, cut the teiti (dates) in to small pieces directly in to the orange mixture. Whakaranuhia – mix to combine. Whakaranuhia - mix to combine.
- Heat in the microwave on high for 45 seconds or heat it on the stove for a couple of minutes over medium heat, just until steamy. Remove it from the heat.
- Add the huka (sugar), tote (salt) and wanira (vanilla) in to the date mixture. Stir again.
Make the dough:
- Add the puehu parāoa whakatipu (self-raising flour) in to a large bowl. Make a well in the centre and pour in the kirīmi (cream), miraka (milk) and ranunga teiti (date mixture). Gently mix it until the dough is roughly combined.
Gently knead:
- Tip it on to a bench and gently knead the mixture until all the ingredients are incorporated. Don't knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.
Shape the dough:
- Using your hands, pat the dough out to a circle that is around 2.5 cm - 3 cm thick. Using a 7 cm cutter, cut out 9 takakau (scones). I have tried making 12 out of this recipe, don't do it! 9 is the perfect amount for tall, fluffy scones.
- Use all of the scraps of dough to make up the last few scones by gently squishing it together and cutting them out.
Place them on a tray:
- Place the 9 takakau teiti (date scones) on to the prepared tray. Space the scones out with only a 2 cm gap in between each one. This will allow them to rise nice and tall in the oven.
- Melt the pata (butter) and brush it on top of each takakau (scone).
Make the Cinnamon Sugar:
- Combine the huka (sugar) and hinamona (cinnamon) in a small jar, stir and sprinkle over the scones.
Bake the Scones:
- Bake the scones in the oven for 18 - 20 minutes until golden brown.
Serving Instructions:
- These are best eaten warm from the oven. I served these with my Whipped Brown Butter, my Whipped Vanilla Butter or whipped cream and tiamu (jam). If you have any left over, pre-cut them and freeze them in a plastic bag. Toast them as you wish.
Lyn Hallinan
I made these yesterday and they were so good, easy to put together and came out of the oven looking scrumptious. Someone in the family kept having “just one more”.
Will be making them on repeat.
Naomi Toilalo WhānauKai
Lynn - that is so wonderful to hear and that is a true test of a recipe, will people come back for me. So good.