Welsh batch scone

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.

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