Quick and Easy Scones: Date & Lemon

by | Jul 1, 2010

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It takes one bowl and just five minutes to prepare this Easy Scone recipe. Once baked you’ll have superb, soft, crumbly and flavoursome scones that melt in your mouth. These scones have a slight zing with the addition of lemon zest, which is balanced beautifully with sweet dried dates. Serve these beauties warm and slathered with rich cream and jam. Pure heaven and perfect for an afternoon tea with your favourite people.

It takes one bowl and just five minutes to prepare this Easy Scone recipe. Once baked you’ll have superb, soft, crumbly and flavoursome scones that melt in your mouth. These scones have a slight zing with the addition of lemon zest, which is balanced beautifully with sweet dried dates. Serve these beauties warm and slathered with rich cream and jam. Pure heaven and perfect for an afternoon tea with your favourite people.

QUICK AND EASY SCONES: DATE AND LEMON

Makes: 12 scones       Difficulty: Easy

EQUIPMENT:

Large Baking tray
Whisk
Round Cookie cutter, or glass rim
Pastry brush

INGREDIENTS:

150ml Full Cream Milk
150ml Pure Cream (45% fat)
1 large Egg
400g Self Raising Flour
2 tablespoons Caster Sugar
Zest of 1 lemon
1 cup of dried Dates, pitted and chopped

METHOD:

Preheat the oven to 200 degrees Celsius (180 fan-forced; 390F). Line a large baking tray with baking paper. Set the kitchen timer for 12 minutes.

In a medium bowl add the milk, cream and egg. Hand whisk until well combined. Add the flour, sugar and lemon zest. Gently stir together with a spoon. Do not overmix.

Empty the mixture onto a clean lightly floured surface. Knead together gently until a soft dough forms.

Hand press the dough until it’s 2cm thick. Use a round cookie cutter or glass, cut rounds of scone form the dough. Place each onto a baking tray. Leave 1-2cm between each one. Add the scraps back into the dough and roll more scones until the dough is finished.

Use a pastry brush to brush the tops with some extra milk. Sprinkle with some caster sugar.

Check the oven has reached the correct temperature. Bake the tray in the middle of the oven. Bake until they rise and become golden brown. If not ready, monitor the scones closely for another 3 minutes until done.

Remove from the oven. Serve warm. Great with jam and cream.

BAKING TIPS:

  • Another test for doneness is the tap the bottom of the scone. You’ll hear a hollow sound if they’re ready.
  • Scones go bad if the dough is overmixed. Go gentle and mix everything until the ingredients are only just combined.

Recipe adapted from Gary Mehigan, as seen on Masterchef Australia

Quick and Easy Scones: Date & Lemon
Quick and Easy Scones: Date & Lemon
It takes one bowl and just five minutes to prepare this Easy Scone recipe. Once baked you’ll have superb, soft, crumbly and flavoursome scones. Serve warm and slathered with cream and jam.
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Servings Prep Time Cook Time Passive Time
12scones 5mins 10mins 15mins
Servings Prep Time
12scones 5mins
Cook Time Passive Time
10mins 15mins
Ingredients
  • 150 ml Full Cream Milk
  • 150 ml Pure Cream 45% fat
  • 1 Egg
  • 400 g Self Raising Flour
  • 2 tablespoons Caster Sugar
  • 1 Lemon keep the lemon zest
  • 175 g dried Dates pitted, chopped
Servings: scones
Units:
Ingredients
  • 150 ml Full Cream Milk
  • 150 ml Pure Cream 45% fat
  • 1 Egg
  • 400 g Self Raising Flour
  • 2 tablespoons Caster Sugar
  • 1 Lemon keep the lemon zest
  • 175 g dried Dates pitted, chopped
Servings: scones
Units:
Instructions
  1. Preheat the oven to 200 degrees Celsius (180 fan-forced; 390F). Line a large baking tray with baking paper.
  2. In a medium bowl add the milk, cream and egg. Hand whisk until well combined. Add the flour, sugar and lemon zest. Gently stir together with a spoon. Do not overmix.
  3. Empty the mixture onto a clean lightly floured surface. Knead together gently until soft dough forms.
  4. Hand press the dough until it’s 2cm thick. Use a round cookie cutter or glass, cut rounds of scone form the dough. Place each onto a baking tray. Leave 1-2cm between each one. Add the scraps back into the dough and roll more scones until the dough is finished.
  5. Use a pastry brush to brush the tops with some extra milk. Sprinkle with some caster sugar.
  6. Check the oven has reached the correct temperature. Bake the tray in the middle of the oven for about 12 minutes. They should rise and become golden brown.
  7. Remove from the oven. Serve warm. Great with jam and cream.
Recipe Notes
  • Another test for doneness is the tap the bottom of the scone. You’ll hear a hollow sound if they’re ready.
  • Scones go bad if the dough is overmixed. Go gentle and mix everything until the ingredients are only just combined.
Nutrition Facts
Quick and Easy Scones: Date & Lemon
Amount Per Serving
Calories 229 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 36mg 12%
Sodium 16mg 1%
Potassium 165mg 5%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 12g
Protein 5g 10%
Vitamin A 4%
Vitamin C 1%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

We’ve got lots of other baking ideas for afternoon tea, and easy one bowl baking recipes to explore. Check out our sweet treats to make, or other baking recipes with dates or lemons.

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