Hawaij coffee scones
These easy scones are gently spiced and so delicious!
Servings: 6 scones
- 2 oz medjool dates 60g (pitted weight)
- ¼ cup milk 60ml
- 3 tbsp unsalted butter 42g (room temperature)
- 1 egg
- ⅛ tsp coffee extract
- ¾ cup all purpose flour 105g, plain flour
- ½ cup whole wheat pastry flour 70g
- ¼ cup hazelnut flour 22g
- ¼ tsp salt
- 2 tsp baking powder
- 1 ½ tsp hawaij coffee spice blend
Preheat oven to 425F/210C and line a baking sheet/tray with a silicone mat or parchment.
Use a blender or food processor to combine the dates, butter and milk until the dates are well broken up and the mixture combined. Add the egg and coffee extract and blend in.
In a separate medium-large bowl, measure out the flours, salt, baking powder and hawaij spice blend. Mix with a whisk to be well blended.
Pour the date-milk mixture in to the dry ingredients and stir to combine. Try not to over-mix.
Lightly flour a work surface, turn the dough onto the flour and gently flatten to form a roughly round disk a little less than an inch/2 ½cm thick. cut into six triangles and transfer them to the lined baking sheet.
Bake for around 12 minutes until gently golden.
If you can't find hawaij spice blend, you could use chai spice instead. Just check the ingredients, and if it is missing any of cardamon, ginger, cloves and cinnamon, then add a little so it has at least these spices in there.
If you'd like, you can frost the scones - I made a very simple buttercream with some coffee extract added for these.
Calories: 217kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 165mg | Potassium: 311mg | Fiber: 3g | Sugar: 7g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg