Thursday, September 10

Lemon Buttermilk Date Mini Scones

I'm still working my way through the giant lemons, and had just enough dates to do this recipe - which were in a giant container - so to kill two birds, I decided to use both!

I've made this recipe a number of times now - it's Amanda Lairds' with the difference that I use buttermilk (well buttermilk substitute - 1tsp vinegar in 1 cup milk) in mine.. its' just a little mellower/smoother with it.

I also like to make these a bit on the smaller size - they don't taste or turn out any different - but they go a bit further and they're cute!!  I use one of the kids 'babycino' (teaset) cups.  It's perfect at about 5cm diameter.

This is also a superquick recipe with not a lot of washing up and no fancy mixers - good honest cooking - we love that!

3 cups plain flour
6 tsp baking powder
1 cup finely chopped dates
2 tsp lemon zest
50grams butter
2 tsp caster sugar
1 1/4 cups buttermilk
milk extra, for brushing

Preheat oven to 220 degrees c
Sift flour, baking powder, salt and sugar in large bowl

Rub in butter with finger tips until resembles breadcrumbs
With a spoon, mix in dates and lemon zest
Add milk and stir until combined

Turn out onto floured surface, and don't work it too much - just enough to ensure it doesn't stick to the bench but sticks to each other.

Pour out a little extra flour to dip your cutter/glass/'babycino cup' into and cut out and place onto a greased tray, close together and almost touching
Brush with milk

Bake for 10-15 minutes until browned..

Why don't you serve with butter, cream and some home made peach or rhubarb jam?

These freeze very well also.
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4 lovely comments:

Kylie @ The Rockgarden on September 11, 2009 at 10:01 AM said... [Reply to this amazing comment]

These look lovely. I have a tree full of lemons and some dates hanging out in cupboard, I think this could be something to make on my day off today.

Sarah @ For the Love of Food on June 30, 2010 at 9:56 PM said... [Reply to this amazing comment]

I've always been a bit reluctant to make scones as they seem to be a bit sensitive to overhandling. These are very appealing though so perhaps I'll give them a go. Do you have any tips about careful handling or is he dough pretty hardy?

Liss on June 30, 2010 at 10:00 PM said... [Reply to this amazing comment]

Hey Sarah

I think Masterchef has got us all cooking scones at the moment ;)

These ones you seriously just mix it together in the bowl, throw it out onto the surface and then moosh it together with your hands so it's in one bit. pat it down with your hands to make the height and then cut them out, no need for kneading!

Hope that's helpful! xx

Fiona T on June 28, 2011 at 1:27 PM said... [Reply to this amazing comment]

Wow Liss, always lament not buying buttermilk but love your substitute. Another recipe for me to tag and try on the weekend. Thanks for the tip :D


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