Easy Date and Walnut Scones

Preheat the oven to 220°c (200 fan/ Gas 7) and line a baking tray with baking paper.
Sieve the flour into a large mixing bowl and stir in the salt, bicarbonate of soda, and mixed spice.
450 g Self Raising Flour, ¼ teaspoon Salt, 1 teaspoon Mixed Spice, 1 teaspoon Bicarbonate of Soda
Rub the cubed cold butter in with your hands until you get a breadcrumb consistency.
100 g Butter
Stir in the sugar with a metal knife.
70 g Caster Sugar
Add the buttermilk to the flour, along with the chopped dates and walnuts. Use the metal knife to mix it in.
300 ml Buttermilk, 50 g Dates, 60 g Walnuts
Use your hands to form a dough, handling it as little as possible.
Flour a worktop or wooden board and using your hands (no need for a rolling pin), shape it into a round, about 4cm thick.
Use a biscuit cutter to stamp out the scones (try not to twist the cutter otherwise the tops will bake unevenly). Depending on the size of biscuit cutter, you should get around 8-10 scones from the recipe (I personally find a 5cm cutter works best). You'll need to reform the dough a few times to get the maximum amount of scones from the dough.
Place the scones on a non-stick baking tray (you can line your baking tray if you wish) and glaze the tops with milk.
2 tablespoon Milk
Bake in the oven for 12-14 minutes until the scones are well risen. Allow them to cool for a few minutes before removing them to a wire rack with a cake slice.