Categories: Breads, Beverages, Fruits/nuts 
      Yield: 8 servings 
  
      2 c  Self-rising flour 
    1/4 ts Ground cinnamon 
    1/4 ts Ground ginger 
    1/4 ts Ground cloves 
    1/4 ts Ground mace 
    1/4 ts Ground coriander 
    1/2 c  Solid vegetable shortening, 
           -cut in chunks 
    3/4 c  Superfine sugar 
    1/4 c  Raisins (plumped) 
    1/3 c  Pitted dates, quartered 
    1/4 c  Milk (about) 
      1    Egg yolk, beaten 
      1 tb Packed light brown sugar 
           Butter 
  
  Rich and spicy, the scone is baked in one piece. 
   
  Preheat oven to 400F (205C).  Grease a large baking sheet; set aside. Sift 
  flour, cinnamon, ginger, cloves, mace and coriander unto a large bowl. With 
  your fingers, rub in shortening until mixture is crumbly.  Add sugar, 
  raisins, and dates; mix well.  Turn out onto baking sheet and pat with your 
  hands to make an 8-inch round about 3/4-inch thick.  With a sharp knife, 
  score top in 8 wedges.  Brush with egg yolk and sprinkle with brown sugar. 
  Bake about 20 minutes or until golden brown.  Transfer to wire rack and 
  cool about 5 minutes.  Serve warm with butter.