These scones are soft, creamy and not overly sweet, but if you’ve got a sweet tooth, add a tablespoon of sugar – it will help give them more of a crust.
2 cups of plain flour
3 level tsp of baking powder
Pinch of salt
1 Tbsp sugar, optional
1 large free-range egg, lightly beaten
50g (no quite 2 oz) butter, melted
250g (8½ oz) pot of sour cream
Finely grated zest 1 orange
1 cup chopped pitted dates
1 Preheat oven to 230°C (450°F).
Sift flour, baking powder and salt together into a large bowl. Stir though sugar if using. Add egg, butter and sour cream and mix everything together (or do this in a food processor) and finally add chopped dates and orange zest if using.
2 Break off large lumps of mixture, gently pat into shape and place on a baking sheet lined with baking (parchment) paper.
3 Bake for about 12 minutes, until golden. Transfer to a rack to cool. Best served 1-2 hours after baking with lashings of butter.
For speed and ease, whip the mixture in a food processor. Orange zest gives the dates a little freshness, but it is not essential.
To keep scones soft, wrap in a clean tea-towel. To revive left-over scones, heat for 10 seconds in a microwave.