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 \N | Egg yolk, beaten |
1 tablespoon | Packed light brown sugar |
\N \N | 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.