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!

Ingredients
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

Method:
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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