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Date & Orange Scones (Sally Holland)


150 ml buttermilk
150 ml cream
2 large eggs
3 cups gluten free flour mix
4 tsp baking powder, gluten free
2 tsp baking soda
1 tsp salt
1 cup chopped dates zest of
1 orange, finely grated milk to brush tops


  1. Preheat oven to 200° C.
  2. Place the buttermilk, cream and eggs in a bowl and whisk together.
  3. Sift the flour mix, baking powder, baking soda and salt in to a mixing bowl.
  4. Add the dates and orange zest and mix well.
  5. Pour in the liquid ingredients and mix with a knife until everything is just combined.
  6. Add a little extra cream or buttermilk if the dough looks too dry. It should be quite wet but still able to be handled.
  7. Turn out on to a board dusted with the flour mix and gently pat out to a 2½ cm thick circle.
  8. Cut out scones using a round cutter and place on a baking tray lined with baking paper.
  9. Press remaining dough together and cut out more scones until all dough is used up.
  10. Brush tops of scones with milk.
  11. Bake 10–15 minutes until the scones are golden.

Serve warm

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