Camel Milk and Date Scones

Bored of your every day scone recipe? Try this mouthwatering Arabic version that's made for sharing!
Camel Milk and Date Scones
ITP Images
Camel Milk and Date Scones
April 30, 2019
Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 6-8


PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

525g spinneysFOOD Self-Raising Flour
2 tsp baking powder
100g spinneysFOOD Extra Fine Caster Sugar
80g salted butter, cold and cubed
1 cup camel milk, plus extra for brushing
100g spinneysFOOD Medjool Dates, pitted and chopped
Extra butter and creamed honey, to serve

METHOD

  • 1

    Preheat the oven to 180ºC, gas mark 4

  • 2

    In a large bowl, sift the flour, baking powder and caster sugar. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Make a well in the centre

  • 3

    Add the camel milk and dates to the well and, using a knife, cut the milk into the dry ingredients until a rough dough forms – be careful not to overwork it

  • 4

    Dust a surface with flour and shape the scone dough into a rough disc. Transfer to a lined baking sheet. Score it into wedges using a knife – don’t cut all the way through. Brush with the extra camel milk and bake in the pre-heated oven for 15-20 minutes or until golden

  • 5

    Allow to cool slightly then serve with extra butter on the side and creamed honey

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