DATE SCONES

PREP + COOK TIME 30 MINUTES MAKES 16 2⅓ cups (350g) self−raising flour,

plus extra for dipping 2 tablespoons caster sugar

1 teaspoon mixed spice

80g cold butter, chopped

¾ cup (175g) medjool dates, pitted,

chopped finely

¾ cup (180ml) buttermilk, plus extra

for brushing

1 egg, beaten lightly finely grated rind of 1 orange vintage cheddar, to serve

1 Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper.

2 Sift flour, sugar, spice and a pinch of salt into a large bowl. Rub in butter using fingertips. Add dates; toss through the flour mixture.

3 Combine buttermilk, egg and rind in a jug; add to flour mixture. Use a round−bladed butter knife to cut milk mixture through flour mixture to form a soft, sticky dough. Turn dough onto floured surface; knead gently until smooth.

4 Press dough out until 2.5cm thick.

Dip a 5cm cutter into a little extra flour; cut out rounds from dough. Place rounds, just touching, on tray. Gently knead scraps of dough together; repeat pressing and cutting. Brush tops of scones with a little extra buttermilk.

5 Bake scones for 10−12 minutes or until tops are browned lightly.

6 Serve warm scones with slices of vintage cheddar.