Adapted from a recipe by Martin Street Cafe and Providore in Brighton.
Ingredients
350g self raising flour
a pinch of salt
1 tablespoon of sugar
40g butter
1 cup fresh dates, chopped and pitted
1 orange, juiced and zest finely grated
½ cup of milk
Method
Pre-heat your oven to 180degC.
Sift the flour, sugar and salt. Rub in the butter using your fingertips until the mixture resembles fine bread crumbs.
Mix in the chopped dates and the grated orange zest.
Combine the milk and orange juice. Make a well in the centre of the dry ingredients and pour in the combined juice and milk.
Mix the liquid into the dry ingredients and bring together to form a ball.
Turn the scone dough out onto a lightly floured surface and press out until about 2cm thick.
Cut the dough into circles with a 5cm scone cutter and place onto a greased baking tray.
Repeat with any remaining scone dough scraps.
Bake for 12-15 minutes or until golden. The scones should sound slightly hollow when tapped on the bottom.
Serve with warm whipped cream or butter.