Date and Lemon Scones

Date and Lemon Scones


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About this recipe: Any dried fruits can be substituted for the dates. It works a treat with prunes and plum & cinnamon jam! Mmm...


Serves: 12 

  • 150-175ml milk
  • 150ml cream
  • 1 egg
  • 425g self-raising flour
  • 2 tbsp caster sugar
  • 100g chopped, dried dates
  • finely grated rind of 1 lemon

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 200°C fan (220 C without fan). Line large flat baking tray with baking parchment.
  2. Whisk 150ml milk, the cream and egg together until well combined. Combine flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.
  3. Press dough out to 2cm thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.

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