Ingredients
- 1 egg yolk
- 250 gr self rising flour
- 150 gr superfine sugar
- 95 gr vegetable shortening (solid)
- 60 ml milk
- 50 gr pitted dates
- 40 gr raisins
- 14 gr packed brown sugar (light)
- 1 gr cinnamon (ground)
- 1 gr coriander (ground)
- 1 gr ginger (ground)
- 1 gr mace (ground)
Butter Rich and spicy, the scone is baked in one piece. Preheat oven to 200ºC (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 20 cm round about 2 cm 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.