If you have any milk or cream that‘s going off, not lumpy but not good enough to eat use it up in these, it helps them to rise makes a lighter scone and saves on waste.
Turn the oven on to 220c
Put the flour and the butter into a large bowl, rub the butter into the flour untill the mixture looks like breadcrumbs.
Stir in the sugar and the dates.
Add most of the milk, you might need a wee bit less or more. Use the flat side of a knife at first to bring the mixture together. Mix as little as possible to bring it together to a soft dough.
Turn out onto a floured surface and press down gently with the flat of your hand till about 2cm thick.
You can either use a round cutter or just a sharp knife to cut these out, try not to touch their sides, that includes don‘t twist the cutter or slide the knife back and forth as this stops them rising.
Place them on a floured baking tray.
Gently glaze them with a wee bit of milk, don‘t let it run down the sides or it‘ll stop them rising, then bake them in the pre-heated oven for about 10 mins till they sound slightly hollow when tapped underneath. If you‘re unsure if they‘re ready pull one open and take a look, if the inside is still doughy give them another couple of minutes.
My top tip to make these really good is don‘t overhandle or knead the dough.
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