Date and Orange Scones - Takakau Teiti me te Ārani
A light and fluffy date and orange scone with a cinnamon sugar topping. Served with the option of a sweetened whipped brown butter.
Servings 9 Scones (takakau)
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.