Date & Walnut Scones - cooking recipe

Ingredients

375 g self raising flour
1 pinch table salt
2 tablespoons caster sugar
100 g dates, pitted and chopped
50 g walnuts, chopped
1 lemon, only zest of lemon needed, finely grated
150 ml milk
150 ml cream
2 eggs
plain flour, extra for dusting
milk, extra for brushing

Preparation

Prehaeat fan forced oven to 180c.
Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
Bake scones for 20 minutes or until golden.
Serve warm with favourite topping.