• 2 cups SR Flour
• 2 tab Butter
• ¾ cup Milk
• ½ cup Dates
• 2 tab Sugar
• 1 Egg

• Preheat oven to 220 degrees Celsius. Grease and flour trays, spray with canola or butter and sprinkle with flour then tilt so the flour falls over the tray, creating a thin coating of four and butter/canola.
• Sift the flour, rub in butter. Mix milk and sugar in a cup until the sugar is dissolved into the milk. Make a well in the centre of the flour add milk and egg.
• Knead very lightly (over kneading causes the scones to go tough) Lightly press to 3cm thick. Cut with a scone cutter or a knife. Place close together on a greased and floured tray. Crack another egg into a cup and mix with milk and beat. Glaze the scone dough.
• Bake in a hot oven for 12-15 minutes.

— Robert Zamperoni Home economics recipe that was enjoyed many times.