• 3 cups buckwheat flour
• 6 tsp baking powder
• 100g butter
• 8 Medjool dates
• 1 cup almond milk with extra to glaze

‍

1. Preheat oven to 180°C bake/ 160°C fan bake and line a baking tray with baking paper
2. Chop the dates
3. Sift dry ingredients together, make a well and grate the butter into the centre
4. Rub the butter into the flour, add the chopped dates
5. Add milk using a knife to mix adding just enough to bind the dough - you may not need all of the milk here
6. Flour the bench and tip batter on top
7. Roll out to 2cm thick and cut into desired size - makes about 13
8. Place scones onto the baking tray, glaze with milk on top and bake until golden - approximately 12 minutes
9. Serve with your favourite toppings
10. Enjoy!

‍