Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper. Place flours, maple syrup, ground ginger and 1 tsp sea salt flakes in a bowl and mix to combine. Add dates and crystallised ginger and stir to combine.

• 2.
  Add buttermilk and grated butter, and using a butter knife, mix in to form a soft dough. Turn onto a lightly floured surface, knead lightly until smooth (don’t overwork).
• 3.
  Press or roll to a 3cm-thick round, then use a well-floured 8cm cutter to cut out rounds. Gently press leftover dough together and cut out more rounds (discard remaining dough).
• 4.
  Arrange scones 3-4cm apart on prepared tray, brush with extra maple syrup. Bake for 25-30 minutes or until risen and golden brown.
• 5.
  Meanwhile, for the maple butter, place butter, vanilla and a good pinch of sea salt in a stand mixer with paddle attachment and beat until fluffy, gradually add maple syrup and beat until combined.
• 6.
  Serve scones warm or at room temperature spread with maple butter.