Breakfast worth getting up for - Mandarin and medjool date scones
On a cold winter’s morning, what’s better than a warm, spiced breakfast treat to kickstart your day full of energy? These medjool date and mandarin scones are just that, buttery soft and light, but still nutritious. This recipe uses wholewheat flour, rich in fibre and vitamins, it’s a healthier and more flavoursome substitute for regular white flour. With their caramel-like tase, medjool dates are not only sumptuously sweet but also high in antioxidants and great for promoting healthy digestion. The addition of mandarin zest adds a nice tang, which combined with the sweetness from the dates, creates a perfectly balanced bite. Let this comforting, hearty breakfast start your day with a smile.
By RENAUD GOIGOUX | 4 February 2022 | 3 min read
Number of serves: 8 scones
Preparation time: 15 min, cooking time 50 minutes
INGREDIENTS
2 ¾ cups wholewheat flour (385 grams)
⅓ cup granulated sugar (70 grams)
Whole oatmeal flakes (100 grams)
½ teaspoon cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons of mandarin zest (zest from about 3 mandarins)
4 large medjool dates (130 grams) - pitted and finely chopped
½ cup unsalted butter (113 grams) - cut into about 10 pieces
½ cup buttermilk (120 grams)
½ cup creme fraiche (120 grams)
1 large egg
1 large egg yolk - lightly beaten
INSTRUCTIONS
- 1.
Preheat the oven to 350°F / 175°C.
- 2.
In a large bowl, using a hand mixer on low speed, mix all the dry ingredients (except the oatmeal flakes!), mandarin zest and chopped medjool dates together.
- 3.
Using your hands, scatter the butter on top and beat on a low speed until the butter is somewhat broken down, but there are still pieces (about the size of marbles) remaining.
- 4.
In a small bowl, whisk together the buttermilk, creme fraiche and 1 egg (white included).
- 5.
Using the hand mixer on a low speed, pour your buttermilk mixture into the flour and butter mixture. Beat until the batter just comes together for about 20 seconds.
- 6.
Using your hands, gather the dough and turn it several times, until all the loose flour is just mixed in. The dough should be very loose and sticky. It’s important that you don’t overwork the dough!
- 7.
Turn the dough over to a baking sheet and pat into an 8-inch (20-cm) diameter circle, about 1 inch (2 ½-cm) thick. Brush the entire top of the dough with the egg yolk. Sprinkle the oatmeal flakes evenly over the top. They will provide a nice crunchy texture.
- 8.
Pre-score the dough into wedges, using a knife to carve into the dough, but not completely cutting through it.
- 9.
Bake for 50 to 55 minutes, until the entire top of the circle is a rich golden brown. Transfer to a wire rack to cool for 30 minutes.
- 10.
Cut into the prescored wedges (which will have baked together) and serve.
Want to experience Rouhi for yourself? Experience a world where East meets West. A world where you can indulge body and mind, with food for the soul. At Rouhi, chef Renaud Goigoux presents a considered menu that uses only the most carefully sourced wholesome ingredients.
You will find Rouhi on the ground floor of House of Rituals, Spui Square, Amsterdam.
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