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Date Cranberry Orange Scones
Preheat oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
Place flour, date paste, orange peel, baking powder, salt, and baking soda in a food processor. Blitz to fully combine. Add butter and blitz to a coarse crumb consistency.
Place orange juice, half and half, and egg in a large bowl. Whisk until smooth. Add cranberries and Medjool dates and stir to combine. Add the flour mixture and stir until a soft dough forms.
Transfer dough to a lightly floured surface and knead 10-12 times, flouring and scraping as necessary. Form the dough into an 8-9 inch disk. Cut the disk into 9 equal wedges.
Carefully transfer the wedges to the lined baking sheet and brush the tops with milk. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack before serving.
