Date Scones

Method

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1. Heat the oven to 220°C / 425°F. Dust a baking tray with flour.

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2. Sift the flour, baking powder, salt, sugar and cinnamon into a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the dates.

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3. Make a well in the centre, pour in the milk all at once and mix quickly with a round-bladed knife to a soft, slightly sticky dough. Do not overmix.

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4. Turn the dough onto a floured surface and pat it out gently to 3 cm thick. Cut it into 12 squares, 3 rows of 4, with a sharp knife, cutting straight down without twisting. Set the scones close together on the tray and brush the tops with milk.

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5. Bake for 12 to 14 minutes, until well risen and golden. Wrap in a clean tea towel to keep the crust soft, and serve warm with butter.

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Chef’s Tips

• Mix as little as you can. The dough should be soft and a little sticky, and more mixing makes tough scones.
• Cut straight down without twisting. A twisting cutter seals the edges and stops the scones from rising evenly.
• Set the scones touching on the tray. Their neighbours hold them upright, and they rise taller.

Pairing Suggestions

• Butter
• A cup of tea
• Strawberry jam

Storage & Reheating

Best on the day they are made. Keep in an airtight container up to 2 days, or freeze for 2 months and warm in a 180°C oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.