Date and lemon scones
These date and lemon scones offer a harmonious blend of sweet dates and zesty lemon, perfect for breakfast or an afternoon snack. They are quick to prepare and require simple ingredients, making them an accessible treat for any occasion.
Cook time 15 min
Prep time 15 min
Ingredients:
3/4 cup milk (1% fat)3/4 cup light sour cream
1 egg
3 cups self-raising flour
2 tbsp sugar
1 cup dates
2 tbsp lemon zest
Date and lemon scones are a delightful twist on traditional scones, combining the natural sweetness of dates with the refreshing zest of lemon. Quick and easy to prepare, these scones make for a perfect breakfast treat or afternoon snack.
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine 3/4 cup milk and 3/4 cup light sour cream. Stir until well blended.
- In a separate bowl, beat 1 egg lightly, then add it to the milk and sour cream mixture. Mix until combined.
- In a large bowl, sift 3 cups of self-raising flour. Add 2 tablespoons of sugar and mix well.
- Add 1 cup of chopped dates and 2 tablespoons of lemon zest into the flour mixture and stir until the dates and lemon zest are evenly distributed.
- Make a well in the center of the dry ingredients. Pour the milk, sour cream, and egg mixture into the well.
- Gently stir with a wooden spoon until just combined. Be careful not to overmix; the dough should be soft but not too sticky. If the dough is too wet, add a bit more flour until it reaches the right consistency.
- Turn the dough out onto a lightly floured surface. Knead gently a few times to bring it together.
- Pat the dough into a round disc about 1-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out rounds and place them on the prepared baking sheet. Gather any remaining dough, reshape, and cut out more rounds.
- Bake the scones in the preheated oven for about 12-15 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and let them cool on a wire rack for a few minutes. Serve warm or at room temperature.
Enjoy your date and lemon scones warm from the oven, perhaps with a pat of butter or a dollop of jam. These scones strike the perfect balance between sweet and tangy, making them a hit for any occasion.
Date and lemon scones FAQ:
Bake the scones in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
The scones are done when they are golden brown on top, and a toothpick inserted into the center comes out clean. Additionally, they should feel firm to the touch.
Yes, you can substitute light sour cream with plain yogurt or buttermilk. Keep in mind that this may slightly alter the flavor and texture.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Use a standard baking sheet to bake the scones. Make sure to line it with parchment paper or lightly grease it to prevent sticking.
Cooking Tips:
- Ensure ingredients are cold: Using cold ingredients, especially the sour cream and egg, helps create a tender, flaky texture in the scones.
- Do not overmix the dough: Mix the dough just until the ingredients come together to avoid tough scones. Overmixing can develop the gluten too much.
- Chop dates finely: Chopping the dates into small pieces will help distribute their sweetness more evenly throughout the scones.
- Use fresh lemon zest: Fresh lemon zest adds a bright, aromatic flavor that complements the sweetness of the dates beautifully.
- Preheat your oven: Make sure your oven is preheated to the correct temperature before baking to ensure even cooking and the best rise.
- Brush with milk before baking: Brushing the tops of the scones with a bit of milk or egg wash can give them a beautiful golden-brown finish.
Nutrition Facts
6 ServingsCalories 430kcal
Protein 13g
Carbohydrates 80g
Fiber 4.25g
Sugar 22g
Fat 6g
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