Ingredients

• 375 g self raising flour
• 1 pinch table salt
• 2 tablespoons caster sugar
• 100 g dates, pitted and chopped
• 50 g walnuts, chopped
• 1 lemon, only zest of lemon needed, finely grated
• 150 ml milk
• 150 ml cream
• 2 eggs
• plain flour, extra for dusting
• milk, extra for brushing

Instructions

1. Prehaeat fan forced oven to 180c.

2. Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.

3. Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.

4. Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).

5. Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.

6. Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.

7. Bake scones for 20 minutes or until golden.

8. Serve warm with favourite topping.