Sweet Treats, Yummy Recipes

Scrummy Afternoon Tea For Very Little Effort : Date and Lemon Scones


I’ll be honest, I’m trying my darndest not to eat anything naughty for the next few months (I can’t vouch for my self-control once Easter Eggs make their way into our cupboards).  So in the interest of trying to get a grip on my bad eating my sweet recipe this week has very little sugar in it (unless you count the jam on top but I for one would rather not).


Date and Lemon Scones

3 Cups of Self-Raising Flour
2 Tbsp of Caster Sugar
1 egg
Zest of 1 lemon
1 Cup of chopped, dried Dates
150ml – 175ml (5 – 6 ounces) of Milk (I used Skim but whatever you have will do)
150ml (5oz + 2tsp) of cream


1/  Preheat your oven to 200C/400F

2/  In a small bowl or jug whisk together the cream, 150ml (5oz) of milk and the egg

3/  In a large bowl combine the flour, caster sugar, lemon zest and chopped dried dates.  For best results (lovely fluffy and fall-apart-in-your-mouth scones) you don’t want to over work your dough so be gentle combining your  ingredients

4/  Add your wet ingredients to your flour mixture, very gently stirring it through until you have a soft dough.  Add the remaining milk if your dough is too dry

5/  On a floured surface lay out your dough and gently knead until it comes together

6/  Press out your dough to approximately 2cm (3/4 of an inch) thick and cut out rounds (I used a glass cup with a sprinkle of flour to prevent sticking).  You want to handle the dough as little as possible so cut out as many rounds as you can fit on your first attempt and then gently knead and flatten remaining dough to cut out the rest (should make 12 all together)

7/  Place your scones onto a lined tray flat side up.  Brush them with a little milk and sprinkle a little sugar if you like

8/  Bake for 12-15 minutes or until they’ve risen and are lightly golden on top

* Recipe is from Masterchef Australia

2 thoughts on “Scrummy Afternoon Tea For Very Little Effort : Date and Lemon Scones”

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