Ingredients

2    cups self-raising flour
1    egg
1    tablespoon sugar
½   cup cream
⅓   cup milk
½   cup dates

Method

• Beat egg and sugar together for approx 2 min using a hand whisk until light and creamy.

• Add cream and milk, mix thoroughly using the hand whisk for another 2-3 min.

• Add 1 cup of sifted flour. Gently mix in using a fork until the flour is mixed in.

• Add dates and again using a fork just mix until the dates are coated.

• Add remaining 1 cup of sifted flour and gently mix in with a fork.

• Turn onto floured surface using a spatula and gently press the dough down to a 20mm thickness.

• Cut into rounds of desired diameter. I use a lightly floured cup to stop sticking. Use a mug for “non gender specific large sized” scones.

• Place scones onto a non-stick oven tray.

• When placing them on the tray put them close to each other so they are supported when they rise.

• Bake in very hot oven for 10-12 minutes (or when tops turn golden)

Makes 12 to 15  scones (depending on diameter)

Note: Do not over work the dough as this will remove the air and the scones will be hard instead of light and fluffy.