Amanda Laird: Date and lemon scones

Date and lemon scones. Photo / Babiche Martens

Makes approximately 15 small scones

3 cups plain flour
6 tsp baking powder
¼ tsp salt
2 Tbs caster sugar
50g butter, diced
2 tsp finely grated lemon zest
¾ cup dates, chopped
1 ¼ cups milk, plus extra for brushing

1 Preheat oven to 220C. Into a large bowl, sift the flour, baking powder and salt. Stir in the sugar.

2 Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

3 Add the lemon zest and dates then the milk and mix with a knife to form a soft dough.

4 Tip the dough on to a lightly floured surface and gently knead just enough to bring the dough together, then cut into 15 even pieces and place on a greased oven tray. Brush the tops with milk and bake for 15 minutes or until golden brown.