Yield: 8 servings
|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|
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.