Date and Tangy Orange Scones Recipe

Elevate your morning coffee experience with these soft, buttery Medjool Date and Orange Scones. Infused with autumn spices, tangy orange zest, and the natural sweetness of Medjool dates, these scones offer a delightful blend of flavors that are sure to brighten your day. The crunchy sugar topping adds a glistening finish, making these scones not only delicious but also visually appealing.

The Allure of Homemade Scones

Hey there, fellow food enthusiast! Have you ever woken up to the aroma of freshly baked scones wafting through your home? Let me tell you, there’s something utterly magical about pulling a batch of these golden beauties out of the oven. They’re the perfect sidekick to your morning latte or a soothing cup of Earl Grey in the afternoon.

The Comforting Tradition of Scones

Picture this: it’s a lazy Sunday morning, and you’ve got nowhere to be. The kitchen becomes your sanctuary as you embark on a baking adventure. Scones have this incredible way of bridging the gap between old-world charm and modern-day comfort food. And the best part? The recipe’s flexibility welcomes your creativity. Whether you’re craving something sweet like blueberry or a savory twist with cheddar and chives, scones are your canvas.

Unleashing Your Inner Baker

I know, I know—baking can seem daunting. But trust me, scones are wonderfully forgiving. They don’t ask for the precision of macarons or the patience of sourdough. A little sprinkle of flour here, a gentle knead there, and you’re well on your way to becoming a scone whisperer. Plus, there’s nothing quite as satisfying as that first bite into a scone you’ve made from scratch. The crumbly edges, the soft center—it’s a symphony of textures.

The Joy of Fresh Pastries at Home

Let’s not forget the freedom of choosing your ingredients. Store-bought pastries often come with preservatives and additives, but at home, you’re in control. You can opt for organic flour, grass-fed butter, and the freshest fruit you can get your hands on. It’s all about crafting a treat that’s not just delicious but also wholesome.

So, are you ready to don that apron and get your hands dirty? Great! Because once you’ve nailed down the classic scone, you’ll be itching to experiment with flavors and textures. Stay tuned, because next up, we’re diving into the world of dates—nature’s caramel—and I’m going to walk you through selecting the cream of the crop to ensure your scones are just dripping with natural sweetness. Get those mixing bowls ready!

Selecting The Right Dates

Hey there, fellow baking aficionado! When it comes to crafting that perfect scone, believe it or not, the type of date you choose can make a world of difference. It’s not just about grabbing any old pack off the supermarket shelf. No, it’s about selecting dates with a dash of know-how, ensuring your scones are as mouthwateringly sweet and moist as they ought to be.

Varieties of Dates for Baking

Now, if you’re scratching your head wondering which dates to pick, let’s clear up the confusion. There’s a whole bunch out there, but for baking scones, you want to snag the ones that are naturally sweet and have a caramel-like texture. Think Medjool or Deglet Noor – these beauties are not only packed with natural sugars but are also delightfully plump, which means they’ll blend beautifully into your scone mix, imparting that luxurious sweetness that’s hard to resist.

Picking Moist and Flavorful Dates

  • Look for dates that are glossy and plump, with an invitingly rich brown hue – that’s a telltale sign of freshness.
  • Gently squeeze them; you’re after a soft yet firm texture that whispers ‘bake me into a scone!’
  • Avoid any that are overly hard or look crystalized, as they might lack the moisture your scones need.

Remember, the moisture in dates not only contributes to the overall flavor profile but also to the tender crumb we all love in a scone.

Storing Dates for Freshness

Got your perfect dates? Great! Now let’s keep them that way. Store them in an airtight container away from direct sunlight. If you’re playing the long game and not baking right away, pop them in the fridge – they’ll keep for months! But honestly, who can wait that long when delicious scones are on the line?

If you’re curious about how to incorporate these sweet gems into your baking repertoire, check out this fantastic date scone recipe. It’s a tried and true crowd-pleaser!

Alright, armed with the choicest dates, you’re all set to take your scone game to the next level. But wait, there’s more to this scone saga. Onwards we march, because now it’s time to introduce a twist that’ll truly set your scones apart – the zest of an orange. Intrigued? You should be, and here’s why…

Zesty Orange: Scone’s Secret Weapon

Ever bitten into a scone and encountered a surprising burst of citrus that made your taste buds sing? That, my friends, is the zesty magic of orange working its charm. Adding orange zest to your scones isn’t just a game-changer, it’s a flavor changer. The zest packs a punch of tangy freshness that can brighten up the densest of pastries, making each bite sing with vibrant flavor.

The Benefits of Orange Zest

But why go for the zest? Well, for starters, orange zest contains the fruit’s essential oils, and it’s these oils that give it that strong, aromatic kick. Unlike the juice, the zest adds flavor without additional moisture, keeping the scone’s texture just right. Plus, there’s a bit of nutrition to boot – did you know that the zest is rich in vitamins and antioxidants? So not only does it taste amazing, but it’s also giving you a little health boost.

Sourcing the Best Oranges

Now let’s talk about sourcing. To get the most out of your zest, you’ll want to find the finest, ripest oranges you can lay your hands on. Look for organic oranges if possible, as you’ll be using the outer skin. These oranges are free from unwanted pesticides and wax coatings that can be found on conventional ones. When you’re picking them out, give them a little sniff – the ones with a strong, sweet aroma are likely to have the zest with the most oomph.

The Art of Zesting

Got your oranges? Great! Now onto the art of zesting. You’ll need a microplane or fine grater for this task. When zesting, lightly graze the orange across the blades, taking only the colored part of the peel – that’s where all the flavor lies. The white pith underneath? That’s a no-go zone, as it’s bitter and will do your scones no favors. Aim to zest your oranges just before you add it to your dough to capture the most potent flavor.

Remember, adding orange zest to scones isn’t just a step in the recipe; it’s an invitation to indulge in a little aromatherapy. As you zest, the oils are released, and your kitchen is filled with that invigorating citrus aroma – it’s an experience to savor. And when you finally bite into that warm, fluffy scone laced with the essence of orange, you’ll understand why it’s the secret weapon in your baking arsenal.

Ready to take your scones from good to great? Let’s keep the creativity flowing and move on to exploring the anatomy of a perfect scone. It’s not just about taste; it’s also about achieving that irresistible tender crumb…

The Anatomy of a Perfect Scone

Alright, my friends, let’s get down to the nitty-gritty of what makes a scone truly unforgettable. It’s like building a house; every ingredient is a brick, and getting the balance right is the mortar holding it all together.

Achieving a Tender Crumb

First things first, let’s chat about that tender crumb that we all crave in a scone. The secret? It’s all in the flour! A soft flour, like cake flour, can be a game-changer for that melt-in-your-mouth texture. However, too much flour and you’re heading towards a scone that could double as a doorstop. Measure your flour with a light hand, or even better, use a scale for precision.

Balancing Ingredients for Flawless Texture

Now, onto balancing our cast of characters. Here’s where the magic happens! A splash of buttermilk will add a subtle tang and tenderness to your dough. And sugar? We’re not just here for sweetness, folks. Sugar helps with browning and contributes to that gorgeous, golden exterior. But hold on, don’t go all ‘sugar-crazy’ – a heavy hand will make your scones too sweet and overshadow the delicate flavors we’re aiming for.

The Role of Cold Butter

And here comes the MVP of scone-making – cold butter. This little wonder is responsible for creating those flaky layers and adding a rich flavor. But remember, cold means cold. Use butter straight from the fridge, and cut it into the mix until it resembles coarse crumbs. This ensures those tiny pockets of butter steam up in the oven, giving us those heavenly, airy scones. Oh, and a pro tip: grating frozen butter makes it super easy to distribute evenly!

One thing we can’t forget: the importance of not overworking your dough. Treat it gently, like a delicate flower, and it will reward you with tenderness. Overmix, and you’ll activate the gluten too much, leading to scones that could double as hockey pucks.

But hey, don’t take my word for it. Why not compare and contrast with some other baked delights and see the difference in technique and texture for yourself?

Alright, now that you’ve got the inside scoop on the anatomy of the scone, are you ready to roll up those sleeves and get baking? Up next, we’re diving into the heart of sconedom – the actual crafting of these buttery beauties. So, let’s mix it up and move on to mastering the scone technique!

Mastering the Scone Technique

Hey, fellow foodies! Ever wondered why your homemade scones don’t have that bakery-level wow factor? Well, today’s the day we fix that. Perfecting your scones is all about technique, and I’m here to guide you through it with some tricks up my sleeve. So, let’s roll up our sleeves and dive in!

Mixing Without Overworking the Dough

First things first, when you’re mixing your scone dough, think of it as if you’re on a first date – gentle and careful not to overdo it. Overworking the dough activates the gluten too much, leaving you with tough scones. Instead, your goal is a tender touch. Mix till things are just combined; a few flour streaks won’t hurt. Trust me, they’ll disappear during baking.

Shaping Your Scones with Finesse

Moving on, shaping scones is where you can show off some flair. No, you don’t need a degree in sculpture, just a light hand. After turning out the dough onto a floured surface, pat it into a circle – 

Glazing and Garnishing with Pizzazz

Now, let’s talk about that sparkly dress for your scone – the glaze! It’s the magic that turns your fresh-baked treats from simply satisfying to absolutely stunning. Ever notice how some scones have that irresistible sheen, making you want to reach right through the bakery case? You can get that at home, and I’ve got some tips that are sure to up your glaze game.

 

Ingredients:

  • 2 ¾ cups all-purpose flour (385 grams)
  • ⅓ cup granulated sugar (70 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • 2 tablespoons orange zest (from about 1 orange or 3 clementines)
  • 4 large Medjool dates (130 grams), pitted and chopped
  • ½ cup unsalted butter (113 grams), cut into pieces
  • ½ cup buttermilk (120 grams)
  • ½ cup creme fraiche (120 grams)
  • 1 large egg
  • 1 large egg yolk, lightly beaten for brushing
  • 2 tablespoons turbinado (demerara) sugar, for sprinkling

 

Directions:

  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  2. In a large bowl, mix the dry ingredients with the orange zest and chopped dates.
  3. Add the butter pieces and mix until you have marble-sized butter pieces.
  4. Whisk together buttermilk, creme fraiche, and the egg in a separate bowl, then combine with the dry ingredients until just mixed.
  5. Turn the dough onto the baking sheet, shape into an 8-inch circle, and brush with egg yolk. Sprinkle with turbinado sugar.
  6. Cut into 8 wedges and bake for 50-55 minutes until golden brown. Cool on a wire rack before serving.

FAQs:

  • Can I use a different type of date? While Medjool dates are preferred for their sweetness and texture, other types can be used if chopped finely.
  • What if I don’t have creme fraiche? Sour cream can be a suitable substitute, though it may alter the richness slightly.
  • Can I make these scones ahead of time? Yes, you can prepare the dough ahead and refrigerate overnight. Bake fresh in the morning for best results.

For more details on this delightful recipe.

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Date and Tangy Orange Scones Recipe


  • Author: Clare
  • Total Time: About 1 hour 15 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian

Description

Elevate your morning coffee experience with these soft, buttery Medjool Date and Orange Scones. Infused with autumn spices, tangy orange zest, and the natural sweetness of Medjool dates, these scones offer a delightful blend of flavors that are sure to brighten your day. The crunchy sugar topping adds a glistening finish, making these scones not only delicious but also visually appealing.


Ingredients

Scale
  • 2 ¾ cups all-purpose flour (385 grams)
  • ⅓ cup granulated sugar (70 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • 2 tablespoons orange zest (from about 1 orange or 3 clementines)
  • 4 large Medjool dates (130 grams), pitted and chopped
  • ½ cup unsalted butter (113 grams), cut into pieces
  • ½ cup buttermilk (120 grams)
  • ½ cup creme fraiche (120 grams)
  • 1 large egg
  • 1 large egg yolk, lightly beaten for brushing
  • 2 tablespoons turbinado (demerara) sugar, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  2. In a large bowl, mix the dry ingredients with the orange zest and chopped dates.
  3. Add the butter pieces and mix until you have marble-sized butter pieces.
  4. Whisk together buttermilk, creme fraiche, and the egg in a separate bowl, then combine with the dry ingredients until just mixed.
  5. Turn the dough onto the baking sheet, shape into an 8-inch circle, and brush with egg yolk. Sprinkle with turbinado sugar.
  6. Cut into 8 wedges and bake for 50-55 minutes until golden brown. Cool on a wire rack before serving.
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minutes
  • Category: breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Orange Scones, Date Scones, Breakfast Recipes, Brunch Ideas

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