Sticky Date Scones

The humble scone. What a pleasure! Sometimes known as a “biscuit” in the U.S. of A but where the Queen resides, embracing her British heritage, a scone it is and always will be.

Many people find achieving a light, gravity defying, crumbly textured scone, difficult. There is one reason I feel that this is the case. It’s overworking, over mixing or over kneading the scone dough in the preparation stage. With a scone it really is a case of “less is more”. And I love that because it means they are actually easier and quicker to make than you may think. Less is more is actually my whole kitchen philosophy. I want to do less work, put in less effort but have more beautifully delicious results. This recipe aligns with that philosophy perfectly, as does your CombiSteam.

We sometimes forget that CombiSteam or Convection Steam ovens can be used as a regular Fan Forced or Convection cooking space. If you don’t want to utilise the Steam or the moisture that the CombiSteam provides you don’t have to. It’s what makes these appliances such a pleasure to have in the kitchen. They really are the best all rounder - to use a cricket analogy (there’s that British heritage again!).

All CombiSteam ovens will have a Fan Forced or Convection heat setting. It might be referred to a Hot Air, Fan Plus, Fan Forced, Convection or something similar depending on your brand. Check your product manual if you are unsure. Whilst much of the wow factor of CombiSteam cooking comes from utilising the Steam and moisture, there are certainly times when we just want a good old dry baking setting with the fan to get that heat really circulating. A scone recipe is the perfect time to use that setting, because the mixture or dough is very moist and what we are trying to achieve is maximum rise and “lightness” in a short cooking time. To get the rise and airiness we need the oven to get that moisture out of our dough quickly so that our scones rise and become perfectly crumbly in the middle, rather than overly moist and “stodgy”. We also want that lovely browned crusty top and bottom. So Fan Forced it is - without the use of Steam or any moisture retention wherever possible!

But wait there’s more. Even though we use our Fan Forced function to cook the scones, we still use the Steam to help us soften up those dates at the beginning. See what I mean about versatility!

Now this is not your average scone recipe. It’s deluxe! It’s a bit of a show stopper to be honest, and it combines two of my favourite sweet treats….the scone and the sticky date pudding. (I really am getting very British today!) The scones are spiced and fruity and the caramel sauce is decadent and lush. Remember though, that you can use the same cooking method (ie. function and temperature) for any scone recipe you might like to whip up in your CombiSteam. Just remember we don’t want the steam for scones - we want dry, hot, fan forced heat. No one likes a doughy scone so we have to get that moisture out!

Let’s get into the recipe.

Spiced, date scones with the perfect crumbly centre topped with luscious caramel sauce and cream! You had me at sticky!

Sticky Date Scones (makes approx 9 depending on cutter size)

Ingredients

·       150g pitted dates (chopped)
·       ½ tsp bi-carb soda
·       ¼ cup boiling water
·       2 tbs golden syrup
·       3 cups self raising flour (+ extra for cutting/kneading)
·       1 tsp baking powder
·       pinch salt
·       1 cup thickened/pure cream (at room temperature) (+ 1 tbs extra for brushing tops)
·       1 cup soda water (at room temperature)
·       whipped or double cream and chopped walnuts to serve, if desired
Sauce: 1 cup brown sugar (firmly packed), 100g butter, 2 tbs golden syrup, 1 tsp salt, 2 tbs full cream milk (or cream)

Method

Place the dates, water and golden syrup into a mixing bowl. Place into the the CombiSteam and select Steam at 100°C or 100% for 10 minutes. Remove and stir through the bicarb soda, then set aside for 10 minutes.
Change the setting on your CombiSteam to Hot Air (or Fan Forced) and set the temperature to 220°C.
Meanwhile, line a large baking tray with baking paper.
Place flour, baking powder and salt into a large mixing bowl and stir with a hand whisk to combine.
Make a well in the centre of the flour mixture and pour in the cream and the soda water. Add the date mixture on top.
Use a spatula or blunt knife to fold and combine gently until it just comes together and forms a dough.
Flour your bench generously with some extra flour and turn the dough out on top.
Gently fold the dough over and press with the “heel” of your hand repeatedly in a very light kneading action to help the dough become smooth and springy. Add some flour to your hands and more to the bench if it gets sticky.
As soon as it feels smooth and springy STOP! Very gently press the dough out into an oval shape around 4 cm thick.
Use a scone cutter to cut out a scone and place it onto the lined baking tray. Dip the cutter into some flour and repeat cutting the scones as closely to the previous hole as you can. Any “scraps” can be reshaped gently to allow you to cut another scone until you have used all the dough you can. Place the scones on the tray in 3 lines of 3 and make sure they are touching each other.
Brush the tops with a little extra cream (or milk) then place into the middle of the CombiSteam and bake for 15-20 mins or until golden brown and slightly hollow sounding when tapped on the top.
Meanwhile, to make the sauce place all ingredients except the milk, into a saucepan. Stir over medium heat until the sugar is dissolved. Increase the heat and bring to the boil without stirring at all. Allow it to bubble for about 2 minutes then remove from the heat and stir through the milk. Carefully, pour into a serving jug carefully and allow to cool.
Remove the scones when cooked and set the tray aside on top of a cooling rack.
Slice the scones in half and serve with the warm sauce, cream and walnuts.

I hope that you love these. But maybe don’t love them too much or you might find that your royal robes could become a little tighter than usual. They are, however, perfect for those afternoon tea times with your royal friends, when you really want to knock their socks off!

Happy CombiSteaming loyal ones!

Yours in the kitchen,
The CSQ. x