Amorelle’s Famous Lemon and Date Scone Recipe

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So here is the recipe for my lemon and date scones.  I feel that success with these scones is to sift the flour with the baking powder and salt three times.  I only use organic plain flour.  When I developed this recipe, I found that adding eggs helped the scones to not get too dry especially if they did not sell in the café immediately.  You can make them smaller if you wish, but the big generous shape and size is my preferred option.  Please do not overwork the dough.  Use your hands to just bring the mixture together.  I am happy to share this recipe.  Other variations are orange and date when oranges are in season in the winter.

Readers Café & Larder Lemon and Date Scones

500g plain organic flour

30g baking powder

¼ teaspoon salt

Zest of one lemon

250 g chopped dates

300mls thickened cream

200mls full cream milk

2 teaspoons vanilla bean paste

2 eggs

Juice of 1 lemon

Extra ¼ cup flour to dust your work space

Extra milk for glazing

1.Sift the dry ingredients  3 times

2. Add the lemon zest and chopped dates and toss through sifted mix

3. Whisk all the wet ingredients together gently

4. Pour wet ingredients into the centre of the dry ingredients

5. Combine with a spatula

6. Turn over onto a floured work surface and bring together. Flatten to a 5 cm disc

7. Use scone cutter to cut scones, place on baking paper in to tray

8. Using a pastry brush, glaze the top of  scones with milk

9. Place in the centre of an oven at 190c degrees (fan forced oven) and cook for around 20 minutes or until skewer comes clean.

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