For those of you not familiar with my past drop scone posts, drop scones are also called Scotch pancakes and roughly equivalent to Australian pikelets. For Americans, think mini fluffy pancakes. I like mine with fruit in them and they are well suited to breakfast, afternoon tea, or snacking at pretty much any time of day.
These orange and date drop scones are made to the same basic recipe I used in my fig and lemon drop scones last year. However, instead of figs there are dates, and instead of lemon there is orange.
The combination of orange and date always takes me back to childhood, as my mother made orange-date muffins semi-regularly over those years. Her muffins were minimally sweetened and so the dates stood out as nuggets of sweetness, perfectly set against the orange flavours. The muffins were especially delicious warm from the oven, and these drop scones provide the same warm, gooey comfort straight from the pan.
Orange and date drop scones
A delicious afternoon tea or anytime treat
Makes approximately 16 small drop scones
Author: Bite-Sized Thoughts
1 tbsp chia seeds soaked in 1/2 cup water for at least 15 minutes
1 cup spelt flour (or plain white flour)
1 tsp baking powder
Pinch of salt
1/2 cup + 2 tbsp almond milk
6 dates, roughly chopped
Juice and zest of 1 large orange (approximately 1/4 cup juice)
Oil, if needed, for cooking
When the chia seeds have soaked, combine the flour, baking powder and salt in a large mixing bowl. Add the chia seeds in water and almond milk and stir well to combine. Add in the chopped dates, orange juice and orange zest and stir to incorporate.
Heat a non-stick pan over medium-high heat and spray with oil if desired. Use a large spoon to drop the mixture into the pan, aiming to pour the mixture off the end of the spoon. Cook in batches of 3 to 4, for approximately 3 minutes on each side until golden brown.
What flavour combinations take you back to childhood?