- 500g/1lb 2oz self-raising flour sifted, plus extra for flouring
- 100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing
- 40g/1½oz caster sugar
- pinch flaked sea salt
- 300ml/10fl oz full-fat milk
- 1 tbsp crème fraîche
- Medjool dates, chopped into chunks (to taste)
- walnuts, toasted and chopped (to taste)
- strawberry jam
- clotted cream
- Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray.
- Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together.
- Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined.
- Add dates and walnuts, to taste, ensuring that they’re evenly dispersed.
- Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough.
- Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown.
- Serve with good-quality strawberry jam and clotted cream.