Lemon and Date Double Cream Scones

Name: Lemon and Date Double Cream Scones
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: British
Ingredients: 150 - 175 ml Milk (any type); 150 ml Double cream; 1 Egg; 385 g Self-raising flour + a little extra for dusting; 30 g Caster sugar (golden or white); 100 g Dates; 1 Lemon - finely grated zest only; A little extra Milk and caster sugar for the tops; As much as you like! Jam and double / clotted cream or creme fraiche to serve

Love Baking Over a year ago 6,380 views

Prep: 5 mins

Cook: 12 mins

British

Ingredients

150 - 175 ml Milk (any type)
150 ml Double cream
1 Egg
385 g Self-raising flour + a little extra for dusting
30 g Caster sugar (golden or white)
100 g Dates
1 Lemon - finely grated zest only
A little extra Milk and caster sugar for the tops
As much as you like! Jam and double / clotted cream or creme fraiche to serve

Accompaniment

Description

I recently discovered making scones using double cream instead of butter, and think I prefer them. Others agree as they have asked for the recipe!

Method

1
Preheat the oven 200°C fan and line 1 or 2 baking trays with baking paper.

Using a fork, whisk 150ml milk with the cream and egg. Chop the dates in half, remove the stones, and chop into quite small pieces. Sift the flour into a large bowl, then stir in the sugar, dates and lemon zest.

Pour in the the milk, cream and egg and stir to form a soft dough, adding more milk if you think it needs it. Dust the worktop or a board with a little flour and gently knead the dough for a few seconds until it comes together into a smooth ball.

Press the dough to flatten it to about 2cm thick (no need to roll). Cut out scones with a round cutter and place onto the lined baking tray(s), a little apart. Brush the tops with milk and sprinkle with a little sugar. Bake for about 12 minutes until they are well risen and golden on top, and the bottom is hard and sounds hollow when you tap it.

Serve warm or cold with jam and cream.

Chef's Tips

This recipe can be adapted for plain scones, lemon scones or other fruit scones.e.g the more traditional raisins or sultanas, or dried cranberries. You can also use orange zest instead of lemon, which is great with any of these fruits.

I get 14/15 scones sing a 58mm (2 1/4inch) round cookie cutter. Larger ones may need a couple more minutes in the oven.