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–+ servings
five scones on a wire rack
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Lemon and Date Scones

Lemon and date scones prepared with dried dates and fresh lemon zest - they're the perfect afternoon treat!
Course Breakfast, Brunch
Cuisine Australian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 scones
Calories 205kcal
Author Peter G

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

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