• This recipe yields 6 scones
• Preheat oven to 425°F/220°C. Cover a baking sheet/baking tray with parchment/baking paper.
• Sieve the flour, baking powder and salt into a large bowl. Add the butter and rub between your fingers until the mix resembles breadcrumbs and the butter is evenly mixing into the flour. 
• Stir in the sugar, cinnamon, nutmeg, apple and dates. 
• To a separate bowl, whisk 1 egg with half the milk.
• Add the egg/milk and mix the dough lightly with a fork until it comes together adding a little more milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 
• Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks.  Shape the dough to ¾-inch (2 cm) thick round.  Do not work the dough too much and do not use a rolling pin.
• Using a non-fluted 2-½ inch (5 cm) cookie cutter dipped in flour. (non-fluted cuts cleaner edges and help them rise) Cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut. Place the rounds about ½-inch (1 ¼ cm) apart on the baking sheet. Re-shape the rest of the dough and cut the rest.
• Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20 minutes or until lightly brown.
• Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.

Storing scones:

• Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.