Lemon and date scones

lemondate When I made my first batch of these scones, I offered some to my lovely neighbour. She was not hungry but she took three which she said she would have as morning tea with her colleagues at work the next day. About twenty minutes later, there was a knock on my door… – it was my lovely neighbour who confessed that she had eaten all three. That true story sums up these scones. They are lovely and fresh tasting and will have you coming back for more.  

Lemon and date scones
Fantastic scones which are best baked about an hour before eating. They are simple to make and taste divine.
Paleo Princess:
  • 3 cups blanched almond meal
  • 1 teaspoon baking soda
  • zest of one lemon (preferably use a microplane to zest the lemon)
  • 2 eggs
  • ⅛ teaspoon finely ground himalayan salt
  • 2 Tablespoons freshly squeeze lemon juice
  • 8 dates, roughly chopped
  • 2 tablespoons honey
  1. Preheat oven to 350 degrees celcius
  2. In a large mixing bowl, mix together the almond meal, baking soda, salt and lemon zest and dates eggs, honey and lemon juice into the well.
  3. Using a circular motion and starting from the centre (from the well) to the outside of the bowl, stir the dough until well combined.
  4. Place baking paper onto a baking tray.
  5. Using hands, form the scones and place on onto baking paper.
  6. Bake in oven for 20-25 minutes until lightly golden.