• 250g self-raising flour, plus extra for dusting
  • 1 heaped tsp baking powder
  • 50g salted butter, at room temperature
  • 2 tsp ground cinnamon
  • Finely grated zest of 2 unwaxed oranges
  • 30g caster sugar
  • 1 large egg
  • 125ml milk, plus extra for glazing
  • 100g large dates, pitted and roughly chopped

To serve

  • Butter or clotted cream
  • Honey
  • Ground cinnamon


  1. 1

    Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking paper.

  2. 2

    Put the flour and baking powder into a large bowl, then rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the cinnamon, orange zest, sugar, egg, milk and dates and work the mixture into a sticky, soft dough.

  3. 3

    Sprinkle some flour on to a clean surface and roll out the dough until it is just under 2.5cm thick. Using a round pastry cutter or a small glass, stamp out as many rounds of the dough as you can and place them on the baking tray. 

  4. 4

    Brush each dough circle with milk. Bake for 12-15 minutes or until the scones are nicely risen and golden brown.


  5. 5

    Transfer to a wire rack and leave to cool before smothering with butter or clotted cream, honey and a sprinkle of cinnamon.

Sirocco: Fabulous Flavours From The East by Sabrina Ghayour (Octopus Publishing, £25) 

Nutritional Details

Each serving provides
  • Energy 745kj 178kcal 9%
  • Fat 5.2g 7%
  • Saturates 2.8g 14%
  • Sugars 10.4g 12%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1185kj/283kcal

Each serving provides

28.0g carbohydrate 1.6g fibre 4.1g protein

Also in these Scrapbooks

Back to top