Who can resist a freshly baked date scone — soft and fluffy on the inside, perfectly golden on the outside, and with just the right amount of fruit? This recipe for orange, cranberry and date scones is sure to become a favourite.

Finished with a delicate drizzle of orange icing glaze once cooled, these scones are simply irresistible. They’ve been the most popular scones I’ve ever made, and I think your friends and family will love them just as much.

 
Orange Cranberry Date Scones

Date mix (make ahead)

200g of dates roughly chopped in half

200g cranberries roughly chopped

Juice and zest of 4 oranges

Scone mix 

2 cups plain flour

2 tsp baking powder

1 tsp cinnamon

¼ cup brown sugar

50g cold butter, cubed

½ cup milk

2 tbsp milk for glaze

Prepare date mix of chopped dates, cranberries and orange, allow to soak in the fridge overnight.

Preheat oven to 220 degrees and line a baking tray with baking paper.

Mix flour, baking powder, cinnamon and sugar together in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

Stir through the date mixture and then add in the milk and mix into a soft dough (be sure not to over mix).

Turn out onto a floured surface and pat into an oblong, about 1 1/2cm thickness, cut into triangles and place on the baking tray.

Brush the top with milk to glaze and bake in the oven for 12 minutes or until golden.

You may want to make an icing to drizzle over the scones once cool, this one for Orange Glaze is perfect.

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