I used this recipe as my starting point.
- 200 grams whole wheat flour
- 2 tablespoons wheat germ
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 50 grams unsalted butter
- 130 ml milk
- 4 dried dates
- a bit of egg
Dice the butter and set it aside. Mix the flour, wheat germ, baking powder, sugar and salt together in a bowl.
Remove the date pit and chop the dates. Set them aside.
Work the butter through the flour mix with your fingers until it is fine and crumbly. Mix in the date pieces, working them around until they are distributed through the flour instead of clumped together. Add the milk slowly while blending until the dough forms a ball. Knead the dough slightly, then put the bowl in the fridge to chill.
Heat the oven to 220° Celcius/430° Fahrenheit.
Put parchment paper on a baking tray. If you have a round cutter, you can roll out the dough and cut out the scones. Otherwise, divide the dough in six pieces and roll each into a ball, then flatten the ball on the baking tray. Brush the tops with beaten egg.
Bake for 10-12 minutes and eat warm or allow them to cool on a wire rack.
These scones are only slightly sweet.