I've made these whole wheat date scones just a couple of weeks after arriving here in Scotland and I've just been craving for them ever since. With a delicate and yet fulfilling texture, these scones make the perfect mid morning or afternoon snack.

I followed the recipe that is on one of my favourite blogs of all time, Orangette, only substituting the nutmeg for cinnamon and using sea salt instead of kosher.

Start by pre-heating the oven to 180ºC, setting the rack in the middle of the oven. Then line a baking sheet with parchment paper. In a bowl mix 125g of plain flour with 125g of whole wheat flour, 2 teaspoon of baking powder, a pinch of sea salt, 1/2 a teaspoon of cinnamon, and 2 heaping tablespoons of golden brown sugar. Using the tips of your fingers, work about 5 tablespoons of cold unsalted butter into the flour mixture, pinching the butter and the flour until you have a crumbly mixture. At this point, stir in about half a cup of pitted chopped dates. With the help of a fork, mix 100ml of whole milk, adding up to 50 ml more if the dough seems to dry. Just don't add it all at once otherwise the dough might get too sticky. Once the dough is coming together, use your hands to bring everything together and turn it on a slightly floured surface. Form a 1.5-2cm high disk with the dough but resist the temptation to knead it, just press it gently. Cut the dough into wedges, using a sharp knife (it's important to cut it with a single straight cut instead of a serrating kind of movement) or use a cutter to make circles. Arrange the scones on the baking sheet and brush them with a very well beaten egg. Bake for 15-20 minutes or until golden.