Print
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 minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 12 scones
Calories 205kcal
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
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.
Serving: 1scone | Calories: 205kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 3g