• Prep 15m
• Cook 20m
• Makes 6

Ingredients​

• 2 3/4 cups (425g) self-raising flour, plus extra for dusting
• 2 tablespoons caster sugar
• 1 teaspoon baking powder
• Pinch of fine sea salt
• 100g dates, pitted and chopped
• 50g walnuts, chopped
• Finely grated zest of 1 lemon
• 150ml milk, plus extra for brushing
• 150ml pouring cream
• 1 free-range egg
• Thick cream, to serve ( optional)
• Homemade jam, to serve ( optional)

Method​

• Step 1
  Preheat the oven to200°C or 180°C fan-forced
• Step 2
  Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the dates, walnuts and lemon zest and mix lightly. Make a well in the centre.
• Step 3
  Whisk the milk, cream and egg in a small bowl, then pour into the well. Using your fingers, gently draw the flour into the milk mixture to form a soft dough. Knead lightly to bring the dough together into a ball but don’t overwork it.
• Step 4
  Turn the dough out onto a lightly floured benchtop. Press lightly with your fingertips to flatten it, then gently roll out the dough until 2–3 cm thick. Use a 5–6 cm scone or biscuit cutter to cut into rounds. Place the dough rounds on a non-stick baking tray, leaving 2–3 cm between each one, and brush with a little milk.
• Step 5
  Bake the scones for 20 minutes or until golden. Serve warm.