Total Time
20mins
Prep 10 mins
Cook 10 mins

A bit heavier than regular scones but full of flavour and healthier.

Ingredients Nutrition

Directions

  1. Add lemon juice to milk and set aside for 5 minutes until milk thickens.
  2. Sift flour and baking powder.
  3. Rub in butter (use a food processor, if available).
  4. Add dates and milk and mix quickly to a soft dough.
  5. Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
  6. Place scones on a non-stick baking tray, leaving about 1 cm between them.
  7. Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
  8. Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
  9. Split to serve with jam or low fat spread.

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