Date Scones

Each year I try and make a recipe from the previous collection. This year I made Pauline’s date scones which were really good. Dave, who does not ordinarily eat anything with dates thought they were excellent.

Date Scones
Head straight on to the Recipe For ♥ Date Scones ♥

In October 2021 Dave and I had to go for a PCR test. This was one of the requirements to fly into South Africa. The gentleman who did my test was surprised that it was the first one we were going for. But not having had any Covid symptoms, it had not been a necessity prior to this. At the airport I purchased two rapid lateral flow tests. We were meant to be travelling to Croatia in December, and I didn’t want to be in a situation of needing to test and not being able to. However, those plans changed, and the tests remained unused in my drawer until May. The friend we were staying with in London asked if we would please test before we came over. I had no problem with this, as it would be unfair to place anyone at risk.

Today’s inspirational recipe from Lavender and Lime ♥ Date Scones ♥ #LavenderAndLime Click To Tweet

When I opened the box I realized the instructions were not in English! Having bought the tests in The Netherlands, they were in Dutch, as well as French, German and Italian. I read the Italian ones and Dave and I proceeded to do the home test. It was really amazing to see just how rapidly the line showed up. Thankfully, we all tested negative and the first part of our trip could begin. I purchased 8 more tests in the UK, and we used two of them before we went to my cousin. This time I read the instructions in English and I was quite impressed how accurate my translation had been. I must say, the entire procedure is very easy and for the peace of mind it is worth having a few kits at home. Have you done a lateral flow test at home?


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Date Scones

These scones can be enjoyed as is, with lashing of butter
Recipe Category: Baking
Makes enough for: 8 scones


  • 250 g self raising flour, plus extra for dusting
  • 2.5 mls ground nutmeg
  • 20 g salted butter, cubed
  • 225 g pitted dates, chopped
  • 35 g xylitol
  • 120 mls buttermilk
  • 60 mls water


  • Preheat your oven to 210° Celsius
  • Sift the flour and nutmeg into a bowl then add the butter
  • Rub in using your fingertips until the mixture resembles coarse bread crumbs
  • Add the dates and xylitol and stir to combine
  • Pour the buttermilk and water into a mixing jug and whisk lightly to combine
  • Pour into the flour and use a butter knife to bring the dough together
  • Tip out onto a lightly floured surface and gently knead to shape the dough into a ball
  • Press out into a circle, 2cm high then cut into 8 pieces
  • Place onto a lined baking tray, slightly spaced apart
  • Place into the oven and bake for 7 minutes
  • Reduce the temperature to 180° Celsius and continue baking for 10 minutes
  • Remove from the oven and place onto a wire rack to cool slightly before serving
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