Ingredients

• 500g/1lb 2oz self-raising flour sifted
• plus extra for flouring
• 100g/3½oz butter
• at room temperature
• chopped into little squares
• plus extra for greasing
• 40g/1½oz caster sugar
• pinch flaked sea salt
• 300ml/10fl oz full-fat milk
• 1 tbsp crème fraîche
• Medjool dates
• chopped into chunks (to taste)
• walnuts
• toasted and chopped (to taste)
• strawberry jam
• clotted cream

Directions

• Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray.
• Put the flour into a large bowl
• add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together.
• Pour in the milk gradually and mix in
• reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined.
• Add dates and walnuts
• to taste
• ensuring that they’re evenly dispersed.
• Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones
• but be careful not to overwork the dough.
• Place the scones onto the prepared baking tray and bake for 15 -20 minutes
• or until risen and golden-brown.
• Serve with good-quality strawberry jam and clotted cream.