¼ teaspoon salt
50g chilled butter, cubed
¾ cup chopped dates
1 cup milk, plus extra for brushing
2 tablespoons Capilano honey
1 teaspoon finely grated lemon rind
Butter & Capilano Honey to serve
Preheat oven to 220 degrees Celsius. Grease a baking tray and lightly dust with flour.
Sift flour and salt into a bowl. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs. Stir in dates. Make a well in the centre.
Whisk milk, honey and lemon rind together in a separate bowl. Pour onto the flour mixture and mix with a butter knife until combined, adding a little more milk, if necessary, to form a soft dough. Gather the dough together with your hands (the less you work the dough, the better).
Place dough on a lightly floured board and gently pat down until about 2.5cm thick. Use a floured 4.5 cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
Bake 10 -12 minutes or until golden. Place onto a wire rack. Serve with butter and Capilano honey.