Date, Cinnamon and Orange Scones

Ingredients for filling

• 3 cups Bakels GF flour

• 1 Tbsp psyllium husk

• 2 Tbsp raw caster sugar

• 2 tsp baking powder

• 2 tsp cinnamon

• 100g chilled, cubed butter

• 1 cup chopped dates

• zest of 1 orange

• 1 cup buttermilk (see tips to make your own)

• 1 tsp milk to brush on top of scones

Method

1. Preheat oven to 200ºC fan bake.  Line a baking tray with baking paper.
2. In a large bowl combine dry ingredients with a whisk. Rub in butter with your fingertips until it resembles fine crumbs.
3. Add dates and orange zest, and toss until coated with flour mix.
4. Make a well in the centre of the dry ingredients, pour the buttermilk in, and mix until a dough forms. Start with a spoon and then use your hands to bring it together.
5. Fold the dough over a few times and press into a rectangle shape (18x14cm) on the lined baking tray.
6. Cut into 12 even-sized pieces using a knife dusted with flour. Separate scones on the tray for even cooking.
7. Brush the tops with milk and bake 18 minutes or until golden.

Notes:

To make buttermilk place 1 Tbsp lemon juice or vinegar into a measuring cup and top up with milk. Stir gently and let it stand for 10 minutes before using.
Scones are best eaten on the day they are made; they can be frozen and reheated.

Recipe courtesy of Coeliac NZ Ambassador Nicole Percy