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    Home » Recipes » Brunch

    Lemon and Date Scones

    Published: Aug 27, 2010 · Updated: Jul 23, 2020 by Peter G · This post may contain affiliate links · 2 Comments

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    These lemon and date scones are a wonderful sweet treat. Enjoy them for afternoon tea with a nice "cuppa".

    five scones on a cooling rack

    The idea to make these lemon and date scones came from my recent visit to Wellington for the Wellington on a plate food and wine festival.

    I was having a conversation with Sarah who admitted she had this fascination with date scones!  

    She has been experimenting and searching to find the best date scone recipe.  

    Not one to back away from this I said I would look through my bookmarked recipes and see what I had up my sleeve.  

    And here we are!

    🥘 Ingredients

    Here's what you'll need to prepare these lemon and date scones:

    a bowl of lemons and scattered dates on a table

    Dry Ingredients:

    • 3 cups self raising flour
    • 2 tbsp sugar, caster or superfine
    • 1 cup dates, roughly chopped
    • Grated rind of 1 lemon

    Wet Ingredients:

    • 150 ml milk
    • 150 ml pouring cream
    • 1 tsp vanilla extract

    Using lemon in this recipe adds a lovely citrus note to the final taste of the scones.  

    The recipe itself isn't too sweet and I think next time I might try it using some high quality medjool dates.

    Overall these were delicious!

    lemon and date scones on a table with a blue and white checkered tablecloth accompanied by jam, cream and hot tea

    🔪 Instructions

    • Combine the dry ingredients in a large bowl and mix well
    • Whisk the wet ingredients together and add to the dry and combine until the mixture comes together nicely-DO NOT OVERWORK!
    • Press the dough out to about 2-3cms thick.
    • Using an 8cm round cutter or the rim of a drinking glass cut scones from the dough and lay flat side up on a baking paper lined tray.
    • Brush the tops with a little milk and place in a preheated 200 deg C fan forced oven
    • Bake for 12-15 until golden brown and serve immediately with jam and cream.

    I think the number one rule or "secret" with scones is to not to overwork the dough.  

    Mix until all the ingredients come together and that's it!  

    Do not be tempted to knead it like bread dough or you will end up with hockey pucks!

    lemon and date scones on a table with jam and a knife

    🥗 Side dishes

    My lemon and date scones are best served straight out of the oven and topped with jam and fresh whipped cream and accompanied by a strong "cuppa" as we say here in Australia.

    Speaking of jam you may wish to check out a few recipes I have on the site for homemade jam.

    • Try my blackberry jam for something quick - it takes no time to whip up.
    • Or for something a little unique try my banana jam - a real treat!

    📖 Variations

    If you'd like to try a Fall favourite - I can highly recommend my healthy pumpkin scones. They're perfect for those cooler months.

    PS In case anyone is curious, these pics were taken with an old Polaroid camera.

    five scones on a wire rack

    Lemon and Date Scones

    Author: Peter G
    Lemon and date scones prepared with dried dates and fresh lemon zest - they're the perfect afternoon treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Cuisine Australian
    Servings 12 scones

    Ingredients
      

    Dry Ingredients

    • 3 cups self raising flour
    • 2 tablespoon sugar, caster or superfine
    • 1 cup dates, roughly chopped
    • Grated rind of 1 lemon

    Wet Ingredients

    • 150 ml milk
    • 150 ml pouring cream
    • 1 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions
     

    • Combine the dry ingredients in a large bowl and mix well
    • Whisk the wet ingredients together and add to the dry and combine until the mixture comes together nicely-DO NOT OVERWORK!
    • Press the dough out to about 2-3cms thick.
    • Using an 8cm round cutter or the rim of a drinking glass cut scones from the dough and lay flat side up on a baking paper lined tray.
    • Brush the tops with a little milk and place in a preheated 200 deg C fan forced oven
    • Bake for 12-15 until golden brown and serve immediately with jam and cream.

    Nutrition

    Serving: 1 scone | Calories: 205 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
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    Reader Interactions

    Comments

    1. Jocelyn

      February 04, 2021 at 6:03 am

      Hi, Any substitute for the cream? Thanks.

      Reply
      • Peter G

        February 11, 2021 at 5:04 am

        Not sure. Maybe try yogurt (which might change the taste) or use milk instead.

        Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

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