My first familiarity and taste of scones was fairly recent at an afternoon tea circa two years ago when my palate savored the warmth and softness with a crumbly exterior of a freshly baked scone served at an afternoon tea.
Scones are fairly easy to prepare as I mastered the chemistry behind scones at a baking class I attended, wherein a handful of ingredients formed the pippin’ hot scones traditionally served with jam and clotted cream.
To add an Arabic inspired aspect to the home baked scones which represent my upbringing in Dubai, U.A.E with the addition of saffron milk complimenting the date syrup as a condiment.
2 cups all-purpose flour
3 teaspoons baking powder
Pinch of salt
⅓ cup (olive or vegetable) oil
⅓ cup milk
½ teaspoon saffron (strands)
4 tablespoons date syrup (dibs)
1 teaspoon pistachios chopped
1. Mix flour, baking powder and salt in a bowl.
2. Soak saffron strands in milk for few minutes.
3. In a cup, put in oil and the egg and beat well. Add milk with saffron.
4. Pour the wet mixture into the flour and mix until combined and forms dough.
5. Place dough on a floured surface and pat down with your hands until about 5 cm thickness and cut into rounds.
6. On a greased baking tray, placed cut dough and bake in a hot oven 200°C for 10 – 15 minutes.
7. Serve with date syrup mixed with chopped pistachios.