Preparation Time: 10 minutes / Cooking Time: 15 minutes / Makes 10-12 scones
Ingredients
- 450g self raising flour, sieved
- 80g unsalted butter, softened in cubes
- 100g dates, finely chopped
- a pinch of salt
- 210ml full cream milk
- 21ml rose water
- Preheat your oven to 200°C fan forced.
- Rub the butter into the flour.
- Add the 200ml of milk, salt, dates and 20ml of rose water to the flour.
- Mix into a dough.
- Knead the dough lightly for a minute or two to ensure everything is mix evenly.
- Roll the dough into a 2-3 cm thick slab.
- Cut out 5cm circles with a dough cutter.
- Place the dough onto a lined baking try and leave 3cm between scones to stop the scones merging into one another during baking.
- Mix the remaining milk and rose water together and lightly brush the tops of all of the scones.
- Bake at 200°C fan forced for 15 minutes.
 Notes
If you don’t have a dough cutter you can use the rim of a glass, just ensure you dust the rim lightly in flour. You can need to dust the bench with excess flour before you start rolling out the dough.