Preheat the oven to 200°C/Gas Mark 6. Line a tray with baking paper.
Sieve flour and add to a bowl with baking powder, sugar, cardamon or mixed spice and salt into a large bowl.
Add the butter and rub into the flour until it resembles breadcrumbs.
Stir in the zest and dates.
Whisk the egg and milk together in a bowl.
Make a well in the center of the flour and pour in the milk and egg. Mix lightly to form a soft dough.
Turn onto a lightly floured surface and roll to 2 ½ cm thick.
Use a cutter to cut out rounds. You can re roll the scraps once and repeat. Any more then that will result in scones that are a little tough.
Place scones onto the tray, brush tops with the egg.
Bake for 13-15 minutes until golden brown, dust with icing sugar and serve warm with jam and clotted cream.
Notes
You can re roll the scraps once and repeat. Any more then that will result in scones that are a little tough.
Add any spices to the dough that you like.
Don't over handle the dough. Knead no more then 8 times.
These scones keep well for 3 days and freeze really well for up to 3 months (in a a ziplock bag).
To reheat in a microwave, once defrosted put them in the microwave for 10 to 20 seconds. Or oven bake in a preheated oven to 150c/GM 2 for 5 to 10 minutes.