Peter Gordon's Date Scones with Whipped Ginger Butter

Ingredients

• null 180g Anchor Blue ™ Milk
• null 120g Anchor Protein+ Natural Yoghurt
• 1 Tbsp lemon juice
• null 100g Anchor Butter, fridge cold, diced
• 360g plain flour
• 1 ½ Tbsp caster sugar
• 160g/10 chopped pitted Medjool dates
• 1 ½ Tbsp baking powder
• null 250g Anchor Butter at room temperature
• ½ tsp vanilla paste
• 2 pinch flaky sea salt
• 50g candied ginger, diced into cubes