Ingredients
- 1 egg yolk
- 2 c self rising flour
- 3/4 c superfine sugar
- 1/2 c vegetable shortening (solid)
- 1/4 c milk
- 3/8 c pitted dates
- 1/4 c raisins
- 1 tb packed brown sugar (light)
- 1/4 ts cinnamon (ground)
- 1/4 ts coriander (ground)
- 1/4 ts ginger (ground)
- 1/4 ts mace (ground)
Butter Rich and spicy, the scone is baked in one piece. Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With your fingers, rub in shortening until mixture is crumbly. Add sugar, raisins, and dates; mix well. Turn out onto baking sheet and pat with your hands to make an 8-inch round about 3/4-inch thick. With a sharp knife, score top in 8 wedges. Brush with egg yolk and sprinkle with brown sugar. Bake about 20 minutes or until golden brown. Transfer to wire rack and cool about 5 minutes. Serve warm with butter.