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
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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


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


  • 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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