Fill your home with the smell of freshly baked date and rosewater scones! These scones have my Middle Eastern Twist to them. They are light and fluffy and packed full of flavour! Top with whipped cream and your favourite jam for the perfect afternoon tea treat, brunch, or breakfast. Check out my Lebanese Breakfast served alongside these date and rosewater scones but honestly, a cup of tea is all you need here unless you’re a coffee lover
Preheat oven to 220°C.
Combine flour and baking powder in a bowl. Cut the butter into small pieces and add to the flour. Using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs. Stir in the sugar and chopped dates.
Break the egg into a measuring jug and lightly beat. Add the rosewater and mix together (this should make up to approximately 150ml in your measuring jug together with the egg).
Make a well in the center of the dry ingredients and stir in the egg and rosewater mixture. Mix to a soft dough.
Turn onto a lightly floured surface and knead gently and very lightly if necessary to bring the dough together (don’t over knead or the scones will be tough).
Roll out the dough lightly to about 2-3 cm thick with your hand. Cut into rounds with a 6-7 cm cutter dipped in flour. Place scones on a tray lined with baking paper about 2-3 cm apart. Re-roll any offcuts to use up the dough.
Brush tops with milk and bake for approximately 10 minutes or until golden and well-risen.
Serve scones with jam and whipped cream.
Downloadable Recipe Card👇🏽