In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Hello everyone.
Ramadan mubarak!
During this very special month, I will be sharing with you wonderful recipes dedicated to the Holy Month of Ramadan to enjoy at home with your family and loved ones. My first delectable recipe is a baking treat specifically to enjoy with others. The recipe is for delicious Medjool Date Scones, which as made with the revered date are a delicious respectful way of breaking the auspicious fast.
Happy Ramadan Baking.
Medjool Date Scones
I dedicate this recipe to not only Ramadan and ‘breaking the fast’ but as it is dairy free, it is excellent those who seek to avoid eating dairy. I used almond milk as the non-dairy alternative but please use whatever you like best – soya, oat or coconut. Regarding the flour, I use a quality organic plain white flour but again, if you prefer to be more ‘healthy’ substitute with a quality wholemeal and if you wish to use a gluten free flour, not at all a problem but do expect a slightly heavier and more dense scone after baking. It is also acceptable to use a standard plain white flour.
Makes 8 medium sized scones | Preparation time: 20 minutes | Cooking time: 15 minutes | Oven Temperature: 200°C
Ingredients
150g Medjool dates – stone removed and thinly chopped
450g organic plain white flour – sifted
6 tsp baking powder
Pinch of salt – optional
1 tbsp coconut sugar
½ tsp ground cinnamon powder
75g coconut oil – chilled in the fridge
200 ml almond milk – or any alternative non dairy brand
Extra almond milk – to glaze the tops of the scones
Instructions
1. Sift the flour, baking powder and cinnamon into a large bowl. Add a pinch of salt (optional).
2. Add the chilled coconut oil and cut into the flour with two flat bladed knives. When ready rub between the fingers until resembles fine breadcrumbs.
3. Now add the chopped dates, sugar and finally the almond milk. Bring together to form a soft dough. If too dry add more almond milk (50ml should be enough).
4. Turn the dough out onto a lightly floured board and with medium sized floured cutter, cut the dough into 8 round shapes. If cutter not available cut into squares with a knife.
5. Place each scone onto a lightly floured flat baking tray and brush each top with a light wash of extra almond milk.
6. Place in a preheated hot oven and bake until golden brown.
7. Delicious on their own or halved and enjoyed with your favourite jam.
Jules Tips: I like to always bake with chilled coconut oil, and this way you can be accurate with the quantity and manage in a more traditional way i.e rub in to the flour as you would if using butter. I recommend to use a Medjool date as they are always plump and moist which makes them a softer eat inside the scone after baking. It is also possible to bake the scones on non stick baking parchment, omitting the floured tray.
