Ingredients:

  • 3 cups self-rising flour (450g)
  • 1.25 cups heavy whipping cream (310ml), chilled
  • 1 cup Medjool dates (150g), pitted and chopped
  • 1 cup heavy whipping cream (250ml), chilled for topping
  • 1 tablespoon powdered sugar
  • 0.5 teaspoon vanilla paste

Instructions:

  1. Chop the Medjool dates into uniform 1/4-inch pieces. If sticky, lightly toss them in a portion of the measured flour to prevent clumping.
  2. Place the sifted self-rising flour in a large bowl and create a wide well in the center.
  3. Pour the 1.25 cups of chilled heavy cream and the chopped dates into the well. Use a bench scraper or knife in a cutting motion to integrate the ingredients until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface. Gently pat into a disk approximately 1-inch thick without overworking the dough.
  5. Using a floured cutter, press straight down to cut out 8 scones. Do not twist the cutter.
  6. Arrange on a parchment-lined baking sheet and brush the tops with a small amount of extra cream.
  7. Bake at 400°F (200°C) for 12–15 minutes until the tops are golden brown and the bases sound hollow when tapped.
  8. While scones bake, whisk the remaining 1 cup of cream with powdered sugar and vanilla paste until stiff peaks form. Serve alongside warm scones.