2 cups almond flour/meal
2 teaspoons GF baking powder
2 tablespoons sugar
Pinch of salt
6 tablespoons frozen unsalted butter
1 1/2 cups chopped dates
3 tablespoons cream or milk
1 egg, room temperature
3 tablespoons grated lemon rind
Preheat oven to 425 F.
Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Add the dates and grated lemon zest. Lightly mix to combine. Set aside.
Whisk egg and milk until well combined in a separate bowl. Gradually pour in one tablespoon at a time to the dry ingredients until the dough comes together but not wet (you might not need all the liquid). Don't over mix!
Turn out onto a floured surface and pat into a 9-inch round about 2" thick. Cut the dough into wedges and place on a parchment lined baking sheet. Brush scones with cream and bake for 10 minutes and then reduce heat to 350 and finish baking until golden and cooked through. This takes another 10-15 minutes.