Ingredients
Method
1.Preheat oven to very hot, 220°C. Lightly grease an oven tray.
2.Sift flour and allspice together into a large bowl. Add butter and rub in, using fingertips. Stir in dates and sugar.
3.Make a well in the centre of the dry ingredients. Add combined milk and egg all at once, reserving about a teaspoon for glazing.
4.Turn mixture onto a lightly floured surface. Press or roll out lightly until about 3cm thick.
5.Using a 4cm floured cutter, cut into rounds. Place close together on tray. Brush with reserved milk mixture. Bake for 12-15 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve warm with butter.
Don’t have a round cutter? Doesn’t matter – press the scone dough into a rectangle and cut into squares.
Note
