Date Scones with Lemon
Soft, buttery date scones made with medjool dates, buttermilk and fresh lemon zest. Cut into wedges and baked until golden and risen - serve warm with jam and cream.
Servings 8 scones
Calories 354kcal
Ingredients
Dry Ingredients
- 450 g self raising flour
- 45 g sugar
- 140 g medjool dates roughly chopped
- 1 lemon (zest only)
Wet Ingredients
- 150 ml buttermilk
- 150 ml pouring cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a large bowl, combine the flour, sugar, dates and lemon rind. Mix well.450 g self raising flour, 45 g sugar, 140 g medjool dates, 1 lemon
- In a separate bowl, whisk together the buttermilk, cream, egg and vanilla. Add to the dry ingredients and mix until the dough just comes together - do not overwork.150 ml buttermilk, 150 ml pouring cream, 1 egg, 1 teaspoon vanilla extract
- Turn the dough out and press into a circle about 1 inch (2.5 cm) thick and approximately 20 cm wide.
- Cut into 8 wedges and place onto the lined baking tray, leaving space between each piece.
- Brush the tops with a little extra cream, then refrigerate for 15 minutes.
- Bake for 12–15 minutes, or until golden and well risen. Allow to cool slightly before serving with jam and cream.
Notes
- Don’t overwork the dough - it should look slightly rough and shaggy, not smooth. This is what keeps the scones soft rather than dense.
- Chill before baking - the 15 minute fridge rest helps the scones hold their shape and rise properly in the oven.
- Cut cleanly - press straight down when cutting the wedges. Twisting or dragging the knife can affect how they rise.
- Use good dates - medjool dates make a noticeable difference here. They’re softer, richer and do most of the heavy lifting in flavour.
- Best eaten warm - these are at their best fresh from the oven with jam and cream.
Nutrition
Serving: 1scone | Calories: 354kcal | Carbohydrates: 62g | Protein: 9g | Fat: 8g | Saturated Fat: 4g