Sticky date scroll scones

• servings: 12 servings
• active time: 12 minutes
• total time: 27 minutes

Ingredients

250.00 ml finely chopped dates

32.00 gm brown sugar

1 tsp finely grated orange rind

300.00 gm self-raising flour

20.00 gm caster sugar

Pinch of salt

60g butter, chilled, chopped

195.00 gm buttermilk

Buttermilk, extra, for brushing

Maple syrup, to serve

Directions

Step 1

Place dates, brown sugar, orange rind and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 1 to 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally, or until thick. Set aside to cool.

Step 2

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.

Step 3

Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Step 4

Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.

Step 5

Roll dough out between baking paper to a 22cm x 35cm rectangle. Spread date mixture over rectangle, leaving a 1cm border on 1 long side. Starting at opposite side to border, roll up like a Swiss roll. Cut into 12 even slices. Place 1 slice in the centre of one half of the tray. Arrange 5 slices evenly around centre slice. Repeat with remaining slices on other half of tray.

Step 6

Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 15 to 20 minutes or until golden and cooked through. Serve drizzled with maple syrup.

Nutrition

• Calories: 45.08
• Total Fat: 4.9 g
• Saturated Fat: 2.9 g
• Cholesterol: 12.8 mg
• Sodium: 331.6 mg
• Total Carbohydrate: 33.5 g
• Total Sugars: 13.8 g
• Protein: 3.4 g