Photography: Lynden Foss / Styling: Carlene Duffy
These date and orange scones from MasterChef finalist Karlie Verkerk are a lovely twist on a classic. Plump pieces of date add gentle caramel notes, while fresh orange zest brings a bright citrus lift to every bite. The simple cream-and-lemonade dough comes together in minutes, producing tender scones with minimal effort. Served warm from the oven, they’re finished with a cloud-light whipped honey butter that melts beautifully into the crumb. Perfect for morning or afternoon tea for Mother’s Day or weekend brunch, these scones are both comforting and effortlessly elegant.
For other scone recipes, try Flour and Stone’s date scones recipe, cheese scones or almond-iced raspberry scones.
Ingredients
Method
Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Place the flour in a large mixing bowl. Add the chopped dates and orange zest and stir briefly to combine.
Pour in the cream and lemonade, then gently mix with a butter knife until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a round (about 3cm thick). Using a floured round cutter, cut out scones and place them close together on the prepared tray (see tip). For taller scones, let the cut dough rest for 5 minutes before brushing the tops lightly with milk and placing in the oven.
Bake for 12–15 minutes or until risen and golden.
Meanwhile, place the butter and honey in a small mixing bowl and beat with a spoon or small whisk until light and fluffy.
Serve the warm scones with the whipped honey butter.
TIP
When cutting the scones, press straight down and lift. If you twist the cutter, it seals the edges of the dough, which stops the scones from rising as much.
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