55 g cold butter
150 g dates
450 g plain flour
28 g baking powder
2 large tblsp honey
1 heaped tsp cinnamon
275 g milk
1 egg for egg wash
Preheat oven to 200 degrees
Cut the butter into cubes and roughly chop the dates. Put them all into the food processor with flour, baking powder, honey and cinnamon. Pulse for about 30 seconds.
Add the milk and blend till milk is incorporated.
Put the mixture onto a floured board and press out till about 2 cm thick. Cut the scone mixture, either with cutters or a knife, and after placing them onto a baking tray, paint the egg-wash over them.
Bake in the oven for about 15 minutes or until a deep golden brown.
Serve with honey-sweetened whipped cream and lashings of honey.
**Perfect for Mother’s Day!