1. Sift together flour and salt. Rub cold butter in until crumbly and evenly combined. Add in milk, yogurt, sugar, and chopped dates. Mix until a soft dough forms. Turn out onto a well-floured surface and knead until smooth, about 2-3 minutes. If the dough is sticky, add a dusting of flour. Roll the dough out to a 2cm thickness. Cut the scones with a floured #7 cutter. Press down without twisting so you get a clean round shape with the middle slightly higher than the sides. Places on oven tray lined with baking paper. Brush tops lightly with egg wash. Scatter lightly with sugar if desired.