- 225ml/8fl oz milk
- 6 tbsp hazelnut liqueur
- 55g/2oz chopped dates
- 500g/1lb 2oz self-raising flour
- 30g/1oz baking powder
- 85g/3oz sugar
- 85g/3oz butter, cubed
- 2 free-range eggs
- 55g/2oz chopped walnuts
- Remove all racks from the oven except the central rack and preheat to 200C/400F/Gas 6. Grease and flour a baking tray.
- Pour the milk and hazelnut liqueur into a pan, add the dates and heat gently. Remove from the heat set aside to cool and infuse. Drain the dates, reserving the milk and hazelnut liqueur.
- Sift the flour and baking powder into a large bowl and add the sugar and butter. Rub together until the mixture resembles coarse breadcrumbs.
- In a separate bowl, beat the eggs with the cooled hazelnut milk.
- Make a well in the middle of the butter and flour mixture and slowly add the egg mixture, reserving two tablespoons of the liquid to glaze the scones.
- Add the drained dates and walnuts to the mixture and combine to make a dough.
- Gently work the dough until smooth, but do not over work.
- Roll out the dough on a floured surface to a thickness of 4cm/1½in, cut out into scone shapes using a round cutter and place onto the prepared baking tray.
- Brush the reserved egg and milk over the top of the scones, bake for 15 minutes, or until golden-brown.