- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
This pull-apart treat is a great twist on a classic date scones recipe.
- Serves8
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 lemon, rind finely grated, juiced
- 3 cups (450g) self-raising flour
- 80g butter, chopped
- 1 tbs caster sugar
- 1 cup (140g) dried dates, chopped
- 1 1/4 cups (310ml) milk
- 1/2 cup (80g) icing sugar mixture
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place the flour, butter, sugar and 1 tsp lemon zest in a bowl. Use your fingertips to combine the mixture until it resembles fine crumbs. Stir in the date. Make a well in the centre and add the milk. Use a round-bladed knife to stir until a sticky dough forms. Turn onto a lightly floured surface and knead until the dough is almost smooth.
Step 2
Shape the dough into a 3cm-thick disc on the lined baking tray and cut into 8 wedges. Bake for 15-20 mins or until golden and the scones sound hollow when tapped on top. Set aside to cool.
Step 3
Place icing sugar mixture in a bowl. Add enough lemon juice to make a runny paste. Drizzle icing over the scones and sprinkle with remaining lemon zest to serve.
Lemon and date scones
- Serves8
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 lemon, rind finely grated, juiced
- 3 cups (450g) self-raising flour
- 80g butter, chopped
- 1 tbs caster sugar
- 1 cup (140g) dried dates, chopped
- 1 1/4 cups (310ml) milk
- 1/2 cup (80g) icing sugar mixture
Description
This pull-apart treat is a great twist on a classic date scones recipe.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place the flour, butter, sugar and 1 tsp lemon zest in a bowl. Use your fingertips to combine the mixture until it resembles fine crumbs. Stir in the date. Make a well in the centre and add the milk. Use a round-bladed knife to stir until a sticky dough forms. Turn onto a lightly floured surface and knead until the dough is almost smooth.
Step 2
Shape the dough into a 3cm-thick disc on the lined baking tray and cut into 8 wedges. Bake for 15-20 mins or until golden and the scones sound hollow when tapped on top. Set aside to cool.
Step 3
Place icing sugar mixture in a bowl. Add enough lemon juice to make a runny paste. Drizzle icing over the scones and sprinkle with remaining lemon zest to serve.