Rosewater-Glazed Orange and Date Scones/Scones aux dattes et orange,glacé à l’eau de rose

When I was living in Tunisia, I discovered some delightful baked treats, but unfortunately scones wasn’t one of them.  Living in an arabic country whose food is dripping with culture and oozing with flavour, you may well wonder why on earth someone would hanker after scones

Well…

Take your pick.

Evocation of childhood memories, a sense of the familiar in an unfamiliar environment, the grass is greener theory, whatever the reason, sometimes the things you crave most are the things you can’t get, and often it’s quite simply the fact that you can’t get them that makes you want them even more! That was me, not so many moons ago, surrounded by  the sweetest juiciest dates you’ll ever find, and fresh,  succulent mediterranean oranges, crying into my mint tea, desperate for a good old English scone…

well as the Rolling Stones once famously said, you can’t always get what you want, but in this case…..well….I kinda did ;)  A light, moist tunisian scone, naturally sweetened with nutritious dates and  brushed with a thin delicate coating of rose syrup,there for the taking.

ok so maybe I created it, but I still got what I wanted. The world’s first ever, arabic, north african scone! It could be served in the ubiquitous tunisian café with a plate of baklava and a strong shot of tunisian coffee or even eaten for breakfast with a dollop of labneh. We could even go really crazy and use it as a modernised version of the iftah, to break the fast during Ramadan!

There are a couple of English ingredients thrown in for good measure, just to seal the deal in  creating the perfect marriage of the two cultures…..and the best part of it is, that it’s gluten free.  Now if only I had some tunisian dates…..;)

Rosewater Glazed Orange and Date Scones

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  • 1/2 cup + 3 tbsps/100g brown rice flour
  • 1 1/4 tbsps tapioca flour
  • 1 tsp baking powder
  • 2 tsps xanthan gum
  • 1/2 tsp salt
  • 1 tsp cinnamon sugar (optional)
  • zest of half an orange
  • 1/4 cup/40g coconut oil
  • 1 egg
  • 1/4 cup/60g sour cream or yoghurt
  • 1/4 cup/a handful of dates (I think I used about 6  in total).

For glaze

Rose syrup OR 1/2 egg beaten and mixed with 1 tbsps milk, 1- 3 tbsps rosewater

—-

Preheat the oven to 180 °C/350 °F

In a large bowl, sift together, all the dry ingredients.

Rub in the butter until it the flour looks like breadcrumbs, add the orange zest and mix to combine

Whisk the sour cream and the egg together in another bowl.

Make a well in the centre of the dry ingredients, then add the dates, whisked sour cream and egg.

Lightly knead the dough on a floured surface, roll the dough as thick as you want your scones to be ( I didn’t measure mine).

Cut into circles with a round cutter, then place on a baking sheet and brush with the homemade rosewater glaze or rose syrup.

Bake for 10 minutes or until the scones are golden brown on top.

Adapted from a recipe found at recipezaar

Scones aux dattes et orange,glacé à l’eau de rose

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  • 100g de farine de riz complète
  • 1 1/4 c à s de farine de tapioca
  • 1 c à c de levure chimique
  • 1 c  à c de gomme xanthane
  • 1/2 c à s de sel
  • 1 c à c de sucre à la cannelle(facultatif)
  • la moitié du zeste d’une orange
  • 40g huile de noix de coco
  • 1 oeuf
  • 60g de crème aigre ou fraîche
  • une poignée de dattes

pour le glaçage

  • Sirop de rose ou la moitié d’un  oeuf avec 1 c à c de l’eau de rose et 1 c à c de lait

—-

Préchauffez le four à 180 °C/350 °F

Tamisez tous les ingrédients secs dans un grand bol et mélangez.

Ajoutez le beurre et mélangez du bout des doigts jusqu’à ce le mélange ressemble à la chapelure.

Dans un saladier fouettez ensemble l’oeuf et la crème.

Faites un puits au milieu de la pâte et mettez-y les dattes, puis l’oeuf et la crème.

Versez sur un plan de travail fariné et pétrissez légèrement.

Roulez la pâte jusqu’à l’obtention de l’épaisseur désirée. (J’avais pas mesuré)

Découpez les scones en cercle à l’aide d’un emporte-pièce ou un verre

Badigeonnez-les scones avec du sirop de rose ou du glaçage à l’eau de rose fait maison

Enfournez pendant 10 minutes jusqu’à ce qu’ils soient bien dorés.

Adaptée d’une recette sur le site recipezaar

12 thoughts on “Rosewater-Glazed Orange and Date Scones/Scones aux dattes et orange,glacé à l’eau de rose

  1. Thank you thank you thank you for a gluten free scone!! YUM!

    Glutenous scones are easy to find here in Argentina, but well…the after effects just aren’t that great. And they consistently spell them “scons” down here.

  2. Hey Holly, I love your baking enthusiasm and you’re more than welcome, it’s the shared FINALLY! moments like these that bring us gluten freers together.

    Hi Intolerant Chef! It depends on which kind of coconut oil you buy, you can get the neutral or flavoured kind. I have both, the latter gives it a coconut taste and the former is like any neutral tasting oil, if you choose your brand carefully, you shouldn’t have any problems. But

    I use this http://www.tropicaltraditions.com/virgin_coconut_oil.htm when I want a strong coconut taste/flavour

    and this: http://www.red23.co.uk/Dr-Machados-Plain-Organic-Coconut-Oil-1L_p_1014.html for when I just need extra moisture and/or a neutral healthy fat.

  3. Thanks for the tips, I’ll give it a try. Have you ever tried coconut flour? It’s a great ingredient, just needs some playing with to get the consistancy right.

  4. You know, intolerant chef, me and coconut flour don’t get along, I’m ALWAYS messing with the consistency and never seem to get the results I want….but because of your coconut flour reminder, I’m giving it YET another go, cakes in the oven now…..:)

    culture choc 2010- let me know how they turn out🙂

  5. @Debbie – how funny we’re posting on each other’s blogs at the same time! Share the joy once they’ve melted in your mouth🙂

    @yummy supper – I’m definitely a big fan!

  6. Love the idea of marrying these two cultures together in a scone. I may have missed something, but I couldn’t see any reference to dates in the recipe. Did you just add chunks of dates to the mix?

  7. Pingback: Gluten Free Breakfast Special | The Curious Baker

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