Ingredients
100g/3½oz dates
½ tsp bicarbonate of soda
water, to cover the dates
225g/8oz self-raising flour, plus extra for dusting
55g/2oz caster sugar
1 tsp baking powder
55g/2oz butter
1 free-range egg
splash milk, to bind
To serve
150g/5oz lemon curd from a jar
2 bananas, peeled, sliced
clotted cream
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the dates, bicarbonate of soda and enough water to cover the dates into a saucepan over a low heat and cook very slowly, stirring occasionally, until the dates break down and form a sticky sauce.
3. Sift the flour and baking powder into a bowl and add the sugar.
4. Rub the butter into the flour mixture and then add the egg and mix together.
5. Gradually add the milk, stirring constantly, until a smooth dough forms.
6. Add the date mixture to the dough and mix together well.
7. On a clean, flat, floured surface, roll out the dough to 2.5cm/1in thick, then, using a pastry cutter, cut into 7.5cm/3in rounds.
8. Place the rounds of dough onto a greased baking tray and transfer to the oven to bake for 8-10 minutes, or until risen and golden. Remove from the oven and cool on a wire rack.
9. To serve, cut the scones in half. Mix the lemon curd and banana together in a clean bowl, then spread generously onto one half of each the scones. Top with clotted cream, place the scone tops on top and arrange on a large serving plate.
