Arabian Scones

Arabian Scones
 
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by umali

 
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Ingredients

Ingredients
Method
 
  • Ingredients:
  • • 25g self-raising flour , preferably organic
  • • ¼ tsp salt
  • • 1/4 tsp grinded cardamom (optional)
  • • 50g slightly salted butter , chilled, cut in small pieces
  • • 1/2 cup of deseeded dates cut into small pieces
  • • 25g golden caster sugar
  • • 125ml buttermilk
  • • 4 tbsp full-fat milk
  • • a little extra flour for dusting
  • • strawberry jam and clotted cream, to serve
  • Recipe by Angela Nilsen
  • Serves 5 - 6
  • Easily doubled
  • Preparation and cooking times
  • Takes 25-35 minutes
  • Freeze only after baking
Method:
1. Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt and the cardamom. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to over rub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar and add the dates.
2. Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
3. Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
4. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
5. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
6. Serve with strawberry jam and a generous mound of clotted cream). Eat them as fresh as you can.

Arabian Scones

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This recipe was uploaded by umali

 
 
I have learnt making the perfect scones every time, with Angela Nilsen's ultimate recipe and I have added to it our Arabian Flavours of homemade dates and freshly grinded cardamom. Also you can add a pinch of saffron and this I think will give it astonishing and fresh taste too.

Method


Method:
1. Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt and the cardamom. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to over rub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar and add the dates.
2. Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
3. Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
4. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
5. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
6. Serve with strawberry jam and a generous mound of clotted cream). Eat them as fresh as you can.
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