for the love of a scone

Are you good at scone making? I am not. It seems I have not inherited the genetic know how from my mother who is a great scone maker. And her mother before her. My sister seems to have it. I have not. And it's not for lack of trying - although I will admit I haven't tried in a while. The dough-boy rocks that were the last attempt are not forgotten easily.

But I do really like scones. And fortunately for me I have recently made two fabulous discoveries.

In my humble opinion, and after much taste-testing, the best scones in Wellington are made by Floriditas. Yes, them of the best brioche, best lamingtons, best cheese straws, and best cakes.You may remember I talked of them here . Well, they have just released their first cook book. And it's fabulous. The book really brings home to me how Floriditas is many different things to many different people. Called 'Morning Noon And Night', the title sums up the unique Floriditas approach to serving food continuously at any time of the day. Three menus, morning, noon and night. The kitchen never closes. From the amazingly creamy cinnamon porridge in the morning to the more formal meals at night, each menu determined by the freshest of seasonal ingredients, Floriditas responds to the whims of its diners. And we love it! And we can now attempt some of the 'classic' Floriditas dishes at home, thanks to those who are prepared to share the goodness.

Believe me, this book is about so much more than a scone recipe. But, there were many in the Acorns team who were very happy to hear that this gem was going to appear in their book. And I have such 'faith' in Julie's recipe, that I am prepared to roll up my sleeves and give them a go. And, with Julie's permission, here is her scone recipe...

Date, Honey & Pistachio Scones

Scones are best made and eaten within a couple of hours.

The trick is cold butter, cold hands, and not too much kneading.

450g flour

4 tsp baking powder

1 tbsp brown sugar

1 tsp cinnamon

1/4 tsp salt

100g butter diced cold

350g chopped dates

1/4 tsp rosewater

2 tbsp honey

250ml milk

Glaze

1 tbsp honey, melted

30g chopped pistachio nuts

Sift the dry ingredients. Add the cold butter and mix in until mixture resembles fine breadcrumbs. Add the dates and stir to coat the dates with the flour mix.

Mix the honey, milk and rosewater. Add to the dry mix and allow to just come together. 

Shape into a circle and score into 8's like the spokes of a wheel. Brush with milk & sugar. Bake at 190C until cooked. 

Remove from the oven and paint on the honey. Sprinkle with pistachio nuts. 

And the second discovery? If you're up bright and early, these scones and all the delicious variations that Floriditas make (the cranberry and lemon is my all-time favourite), are available now at Moore Wilsons - where you can also buy your copy of Morning Noon And Night. So, it's just a wee detour on the way to work. But be warned, you have to beat the crowds. (And the Moore Wilson team who are also quite partial to a wee scone!)

Breakfast is tasting oh so sweet! (And I'm starting to look like a scone.)

Amanda xx

(I'm playing with Hipstamatic for my images.)

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