Dates give these traditional scones a punch of healthy sweetness without being too cloying, and the orange is an aromatic addition.
Preheat oven to 210C (425F). Line a baking tray with baking paper.
Sift together flour and salt into the bowl of a food processor, add the sugar, pulse with butter until crumbly. Add rind and pulse again. Add most of the buttermilk, reserving 2-3 tablespoons, then mix until just combined (do not over mix).
Turn mixture out on to a floured work surface and pull dough together with your hands. Add remaining buttermilk if needed to hold dough together, the mixture should be quite moist and slack. Add dates, knead a few times lightly, then pat into a round shape that is 4cm thick. Do not over work.
Use a round 5cm diameter biscuit cutter or glass tumbler to cut out scone shapes. Gather together scraps and knead lightly, repeat with remaining dough.
Line a baking tray with side with baking paper or dust with a little flour. Place scones on baking tray, about 3cm apart. Brush with milk and scatter over a few seeds. Bake 10-15 minutes, until scones have risen and are golden. Serve with whipped cream or butter.
Recipe, styling and photography by Kate Gibbs
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