Ingredients

• 225ml/8fl oz milk
• 6 tbsp hazelnut liqueur
• 55g/2oz chopped dates
• 500g/1lb 2oz self-raising flour
• 30g/1oz baking powder
• 85g/3oz sugar
• 85g/3oz butter
• cubed
• 2 free-range eggs
• 55g/2oz chopped walnuts

Directions

• Remove all racks from the oven except the central rack and preheat to 200C/400F/Gas 6. Grease and flour a baking tray.
• Pour the milk and hazelnut liqueur into a pan
• add the dates and heat gently. Remove from the heat set aside to cool and infuse. Drain the dates
• reserving the milk and hazelnut liqueur.
• Sift the flour and baking powder into a large bowl and add the sugar and butter. Rub together until the mixture resembles coarse breadcrumbs.
• In a separate bowl
• beat the eggs with the cooled hazelnut milk.
• Make a well in the middle of the butter and flour mixture and slowly add the egg mixture
• reserving two tablespoons of the liquid to glaze the scones.
• Add the drained dates and walnuts to the mixture and combine to make a dough.
• Gently work the dough until smooth
• but do not over work.
• Roll out the dough on a floured surface to a thickness of 4cm/1½in
• cut out into scone shapes using a round cutter and place onto the prepared baking tray.
• Brush the reserved egg and milk over the top of the scones
• bake for 15 minutes
• or until golden-brown.