date and honey scones

serves 15

Ingredients

3 cups self-raising flour
50 grams butter (chilled, cubed)
1/4 cup chopped dates
250ml milk (plus extra for brushing)
2 tablespoons honey
1 teaspoon lemon rind (finely grated)

Method

1. Preheat oven to 220C. Grease a baking tray and lightly dust with flour.
2. Sift flour into a bowl.
3. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs.
4. Stir in dates.
5. Separately, whisk together milk, honey and lemon rind.
6. Make a well in the centre of the flour and pour in the liquid mixture. Gently combine using spatula (add a little more milk, if necessary, to form a soft dough).
7. Gather the dough together with your hands (the less you work the dough, the better).
8. Place dough on a lightly floured board and gently pat down until about 2.5cm thick.
9. Use a floured 4.5cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray.
10. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
11. Bake 10-12 minutes or until golden.
12. Place onto a wire rack.
13. Serve with butter and honey or jam.