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.