Date and Orange Scones – Takakau Teiti me te Ārani
Growing up on a paamu (farm), scones were always a recipe that we had on hand for those unexpected manuhiri (guests) or an easy Sunday night dinner. They are so quick to whip up and they must be eaten straight from the oven for the optimal eating experience. This recipe is from my cookbook and I love it so much. The takakau (scone) itself is light and fluffy and because the dates are soaked in kiri ārani (orange zest) and wai ārani (orange juice), the flavour is outstanding. Before we bake them, they are sprinkled with a touch of huka hinamona (cinnamon sugar) which adds a pop of extra flavour. Serve them with my Whipped Vanilla Butter, Whipped Brown Butter (the sweetened version) or the more traditional way with fresh kirīmi tāwhiuwhiu (whipped cream) and your favourite tiamu (jam).
Want a takakau (scone) of the savoury variety? Try my Brie Stuffed Scones with Honey Mustard. They are truly sensational!
Date and Orange Scones – Takakau Teiti me te Ārani
Ingredients
The Date Scones – Ngā Takakau Teiti
- 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 tbsp huka (sugar, I used caster sugar but normal or brown will work too)
- ½ tsp tote (salt, fine)
- 1 tsp 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 tbsp huka (sugar, any will work)
- ½ tsp hinamona (cinnamon)
Instructions
The Date Scones – Ngā Takakau Teiti
- Pre-heat the oven to 200 °C.Line a 25 x 30 cm tray with baking paper.
- Grate the kiri ārani (orange zest) in to a heat proof bowl or a small pot. Add in the fresh wai ārani (orange juice).
- Using a pair of scissors, cut the teiti (dates) in to small pieces, adding them 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 the huka (sugar), tote (salt) and wanira (vanilla) in to the date mixture. Stir again.
- 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.
- 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.
- 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 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.
The Cinnamon Sugar Topping – Te Paparanga Huka Hinamona
- Melt the pata (butter) and brush it on top of each takakau (scone).
- Combine the huka (sugar) and hinamona (cinnamon) in a small jar, stir and sprinkle over the scones.
- Bake the scones in the oven for 18 – 20 minutes until golden brown.
- 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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