I'll say straight up I got this recipe from someone's blog a couple of years ago. I searched back through the archives of the four or five blogs I picked as the most likely source of the recipe to no avail. I simply cannot work out where I got it. If I am ripping off your blog post and this annoys you please let me know, I will remove it and link to yours! But quite frankly this one is too good not to share.
I don't have a photo of these scones, they are always eaten fast and with great gusto, I've yet to find a recipient who doesn't love them, including a friend of mine who has a very very serious aversion to dried fruit. I suspect the egg is the key.
Fig and date scones
Makes 10-12 scones
500g/1lb 2oz strong flour
30g/1oz baking powder
225ml/8fl oz milk
55g/2oz dried figs
(I use at least double the specified quantities of both fruits and chop them quite small)
Preheat the oven to 200C/400F/Gas 6.
Put all the ingredients in a bowl except the dates and figs, gently bring the mixture together until you have a soft dough-like texture.
Add the dates and figs and roll the dough out using a rolling pin to about 4cm/1 in deep.
Cut out scone shapes with a round cutter and place them on a baking sheet. Or be slack like me and just cut in squares.
Brush with egg wash and bake for 20 minutes until golden brown.