astray recipes: Welsh batch scone

Categories: Breads; Beverages; Fruit
Yield: 8 servings

Measure	Ingredient
2 cups	Self-rising flour
¼ teaspoon	Ground cinnamon
¼ teaspoon	Ground ginger
¼ teaspoon	Ground cloves
¼ teaspoon	Ground mace
¼ teaspoon	Ground coriander
½ cup	Solid vegetable shortening, cut in chunks
¾ cup	Superfine sugar
¼ cup	Raisins (plumped)
⅓ cup	Pitted dates, quartered
¼ cup	Milk (about)
1	Egg yolk, beaten
1 tablespoon	Packed light brown sugar
	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 ¾-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.

welsh batch scone