Orange Blossom, Brandy Soaked Date and Almond Scones with Whipped Honey and Vanilla Butter

When I went out for breakfast this morning, I had a lovely hot out of the oven blueberry, cinnamon and almond scone so was encouraged to make some of my own! You can swap round what sort of fruit you use but I think dried fruit works best. 

Orange Blossom, Brandy Soaked Date and Almond Scones with Whipped Honey and Vanilla Butter

adapted from Bill Granger 

2 cups plain flour

1 tbsp castor sugar

3 tsp baking powder

pinch of salt

3 1/2 ounces butter, chilled and cubed

2 eggs + 1 egg beaten with 1 tbsp milk for the egg wash

1/2 cup cream

2 tbsp brandy

1 tbsp orange blossom water

1 cup roughly chopped dates (dried works best)

4 tbsp coconut sugar

1/2 cup slithered almonds. 

Place the dates, brandy and orange blossom water into a bowl  and toss to coat. Leave to seak for about an hour. Pre-heat the oven to 200c. Line a baking tray with baking paper. 

Place flour, sugar, baking powder and salt into a food processor and pulse to combine. Add the butter and pulse to combine, leaving a few small lumps of butter. Transfer to a bowl and add the 2 eggs and cream and cut through with a knife until the mixture comes together. Tip out onto a floured bench and pat out slightly. Tip over the dates and all the juices left behind and gently incorporate into the dough (try not to over work it). Shape into a circle about 20 cm wide and cut into 8 wedges. Arrange on the baking tray, leaving a few inches between each wedge and lightly brush over the egg wash. Sprinkle over the coconut sugar and slithered almonds evenly. Place in the oven and bake for 20 minutes or until golden. Serve hot with whipped honey and vanilla butter (recipe below). 

Whipped Honey and Vanilla butter

75g unsalted butter

2 tsp honey

1 tsp vanilla extract

Place all ingredients in a bowl and beat with an electric beater until it is light and fluffy and paler in colour. Keep at room temperature so it remain fluffy (not in the fridge).