These fluffy scones are best served with homemade jam and lashings of whipped cream. 

Words: Extract from Riverstone Kitchen Modern-Day Classics  Photo: Emma Willetts

Makes: 8 large scones
Prep time: 5 mins
Cook time: 25 mins

INGREDIENTS

5 1/3 cups plain flour
2 heaped tsp cream of tartar
1 heaped tsp baking soda
zest and juice of 1 orange
2 cups pitted dates, roughly chopped
150ml cream
400ml milk
extra flour to dust bench

METHOD

Preheat oven to 160°C. Sift flour, cream of tartar and baking soda into a large mixing bowl. Zest and juice the orange onto the flour. Add the dates, cream and milk and gently mix together using a butter knife to avoid overworking the dough. If dough seems a little dry, add a dash more milk.

When ingredients are almost mixed together, turn out onto a lightly floured bench. Very gently finish working dough together with your hands, for about 30 seconds. Lightly press down on the dough to make a 5cm-thick slab, and cut into 8 pieces with a floured cook’s knife.

Place scones onto a baking paper-lined oven tray and bake for 20–25 minutes or until golden brown and cooked in the centre. Remove from oven and allow to cool for 10 minutes before serving with homemade jam and fresh whipped cream.

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Extracted with permission from Riverstone Kitchen Modern-Day Classics © Bevan Smith, $44.99 RRP (distributed by Upstart Press). Photo credit: Emma Willetts