MAKES 16 PREP AND COOK TIME 30 MINUTES
2⅓ cups (350g) self-raising flour
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 cheese, to serve
1 Preheat the oven to 220°C (200°C fan-forced). 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 and 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 the milk mixture through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
4 Press dough out to 2.5cm thickness. Dip a 5cm cutter into a little extra flour; cut into rounds. Place scones, just touching, on tray. Gently knead scraps of dough together; repeat. Brush tops of scones with a little extra buttermilk.
5 Bake scones for about 10-12 minutes or until tops are browned.
6 Serve warm scones with sliced cheddar. Suitable to freeze. Not suitable to microwave.