Makes 15 scones
3 cups self-raising flour
1/4 teaspoon salt
50 grams butter (chilled, cubed)
1/4 cup chopped dates
1 cup milk (plus extra for brushing)
2 tablespoons Capilano honey
1 teaspoon lemon rind (finely grated)
Preheat oven to 220C. Grease a baking tray and lightly dust with flour.
Sift flour and salt into a bowl. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs. Stir in dates. Make a well in the centre.
Whisk milk, honey and lemon rind together in a separate bowl. Pour onto the flour mixture and mix with a butter knife until combined, adding a little more milk, if necessary, to form a soft dough. Gather the dough togehter with your hands (the less you work the dough, the better).
Place dough on a lightly floured board and gently pat down until about 2.5cm thick. Use a floured 4.5cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
Bake 10-12 minutes or until golden. Place onto a wire rack. Serve with butter and Capilano Honey.
Recipe notes: Lightly flour the board. Too much extra flour will result in a dense scone. Press cutter straight down into dough and do not twist. Scones cooled on a wire rack will have a crisp crust. If you prefer a softer crust, cover the scones with a tea towel.
Recipe courtesy of Capilano Honey