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. Growing up on a paamu (farm) we had near to an hour long, round trip to the supermarket. Therefore, my Māmā (Mum) always had a big 5kg bin of puehu parāoa (flour) to make recipes from. Within 30 – 40 minutes a takakau (scone) recipe can be made and on the tēpu (table). So, this an ideal recipe if unexpected manuhiri (guests) arrive or when an easy lunch or dinner is needed. 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.
How to make the Date and Orange Scones:
I te tuatahi (first), heat the teiti (dates) in kiri ārani (orange zest) and wai ārani (orange juice) so the teiti (dates) soften and absorb the flavour. Remove from the heat and inject even more flavour with huka (sugar), wanira (vanilla) and a touch of tote (salt). Next, combine the ranunga teiti (date mixture), kirīmi (cream) and miraka (milk) with the dry ingredients. Gently knead the pokenga (dough) and cut them out to the desired shape. Top with pata (butter) and huka hinamona (cinnamon sugar). Bake until golden and serve warm from the oven.
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 to make a bright and fresh tiamu to serve with your takakau (scones)? Try my Chia Raspberry and Lemon Jam recipe which pair beautifully with the ārani (orange) in this recipe. Want a takakau (scone) of the savoury variety? Try my Brie Stuffed Scones with Honey Mustard. They are truly sensational!
Videography and photography by Sarah Henderson.
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.
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.
Lynn – that is so wonderful to hear and that is a true test of a recipe, will people come back for me. So good.