Welsh batch scone

8 servings

Ingredients

QuantityIngredient
2cupsSelf-rising flour
¼teaspoonGround cinnamon
¼teaspoonGround ginger
¼teaspoonGround cloves
¼teaspoonGround mace
¼teaspoonGround coriander
½cupSolid vegetable shortening, cut in chunks
¾cupSuperfine sugar
¼cupRaisins (plumped)
cupPitted dates, quartered
¼cupMilk (about)
1Egg yolk, beaten
1tablespoonPacked light brown sugar
Butter

Directions

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.