Makes 12
8 oz (225g) wholemeal flour
4 level teaspoons baking powder pinch of salt
2 oz (50g) butter
1 oz (25g) castor sugar
2 oz (50g) chopped dates
1/4 pint (150ml) milk
Heat the oven to 425°F (220°C) or Gas no. 7. Put the flour, baking powder and salt into a medium-sized mixing bowl. Add the butter in pieces and rub in with the fingertips. Stir in the sugar and dates.
Make a well in the flour mixture and pour in the milk. Using a table knife, mix together until dough is soft, but not sticky. Turn on to a floured board and knead about 3 times just to smooth the underside. Turn dough smooth side up and pat or roll out to a thickness of 1/2 inch (1cm).
Using a 2 inch (5cm) floured round cutter, cut 12 rounds. Press together the trimmings and use to make the last few. Arrange scones on a floured baking sheet and dust the tops with extra flour. Place above centre in preheated oven and bake for 10-12 minutes, or until well risen.