Add lemon juice to milk and set aside for 5 minutes until milk thickens. Sift flour and baking powder. Rub
in butter. Add dates and milk and mix quickly to a soft dough. Turn out onto floured surface, knead lightly
and pat to 2.5 cm thickness. Cut with sharp cutter.
Place scones on a non stick baking try - 1cm between. Brush tops with
a little milk and bake in hot oven 220C for 10-12 mins. Cool on wire
rack for crispy and wrap in tea towel for soft.