Spiced Jersey Black Butter and Date Scones

Preheat your oven to 220°C (200°C fan/ Gas Mark 7). Line a baking sheet with parchment paper.

In a large mixing bowl, sift together the flour, baking powder, mixed spice, and salt.

Add the cold, cubed butter to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Add the Jersey Black Butter, mashed Jersey Royal potatoes and chopped dates to the bowl.

Gradually add the Jersey milk, mixing with a knife until a soft dough forms. Be careful not to overmix. You might not need all the milk.

Turn the dough out onto a lightly floured surface and gently pat it into a round about 2.5cm (1 inch) thick.

Use a 6-7cm (2.5-3 inch) round cutter to cut out the scones. Re-roll any leftover dough to cut out more scones.

Place the scones onto the prepared baking sheet, leaving a little space between each one.

Brush the tops of the scones with a little extra Jersey milk and sprinkle with caster sugar (optional).

Bake in the preheated oven for 20-25 minutes, or until golden brown and well-risen.

Transfer the scones to a wire rack to cool slightly before serving warm with extra Jersey butter or clotted cream and jam.