Our local reality show, Nestle Hottest Home Baker has captured my attention, and I sit glued to the set each week to watch the on screen action. My favorite baker has been voted off the show, so I’ve had to shift my allegiance. I chose one of the contestant’s recipes to make for my March test recipe. They turned out really well and were delicious.
Ingredients:
1 cup dates chopped
Zest of 2 oranges
Juice of 2 oranges
1 Cinnamon Stick
A little sugar
Place these ingredients into a pot, melt and cook until it goes thick and caramelises. Note – my oranges didn’t have much juice, so I used some orange juice we had in the fridge. I added a little at a time until the dates sucked it up and I had a lovely thick mixture. Cool mixture.
4 cups self-raising flour
300ml cream (half a pint)
¼ cup sugar
1 can lemonade (Sprite)
½ tsp salt
Cinnamon sugar (make your own by mixing a few teaspoons of sugar with a little cinnamon)
Place flour and salt in a bowl. Add the date mixture and mix. Pour in cream and lemonade. Mix all ingredients into a smooth dough in a bowl. Tip out onto floured bench and cut out or shape. I just used a sharp knife and cut rough squares. Place scones just touching each other on tray. Sprinkle with cinnamon sugar. Bake at 220 degrees Celsius (425 degrees Fahrenheit) for 15-20 mins until starting to colour pale golden. Place on a tea towel on a wire rack.
Shelley’s notes: I used a fan bake oven, which cooks quicker. My scones were ready after ten minutes of cooking. My mix was quite damp and sticky. I sprinkled just enough flour on it for me to pat it into shape and cut into smaller squares.
The recipe is a hybrid of Chelsea Sugar & Good Taste Australia & Courtney from Nestle Hottest Home Baker.
This is the final product. I ate them warm with raspberry jam or a little butter. You could use jam and whipped cream as a topping or your favorite jam or jelly. I froze the leftovers, and they tasted just as good heated a little in the microwave after I’d thawed them out. My March recipe was a big success.
