With the added benefit of gut goodness, kefir milk works beautifully in baking. You can substitute it with buttermilk or runny natural yoghurt if you don’t have any on hand.
2 cups self raising flour
1 tbs sugar
1 small pinch of salt
80g cold unsalted butter
100g fresh medjool dates, roughly chopped
1 cup kefir milk
extra flour for dusting
Preheat your oven to 180C and line a baking tray with baking paper.
Whisk together the flour, sugar and salt in a bowl.
Coarsely grate the cold butter onto the flour mixture and use the tips of your fingers to rub the butter in until mixture resembles fine breadcrumbs.
Toss the chopped dates through the mixture to coat.
Make a well in the centre and pour the kefir in. Use a fork to combine the mixture until a soft dough forms.
Turn the dough out onto lightly floured surface and gently form it into a smooth slab. Flour the rim of a glass tumbler and cut out rounds, joining them together on the baking tray.
Reform any off-cuts and repeat. Lightly dust the tops of the scones with extra flour.
Bake for 20 to 25 minutes or until golden.
Slather with butter and serve warm.