280 grams all purpose flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 to 2 teaspoons orange zest
85 grams cold butter
10 dates, roughly chopped
185 ml cold milk
3 tablespoons icing sugar
1 teaspoon of cinnamon
a few teaspoons milk
Heat the oven to 220C. In a large bowl combine the flour, baking powder, orange zest and sugar. Using a box grater, shred the butter into the bowl.
Rub the butter into the dry ingredients until it’s almost combined. Add the dates and mix them in. Add the milk. Usi
ng your hands gently bring it together into a dough. Don’t mix it completely just yet.
Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 3 or four times. Pat the dough out into a circle about an inch high. Cut into 8 wedges with a sharp knife.
Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. Bake the scones for 15-18 minutes until well risen and golden. They should be crisp on the outside.
Let the scones cool briefly on a wire rack. If you want to go the extra mile drizzle the scones with cinnamon glaze.