No. Please don't tell me you think of Rebecca Black's Friday when you see this.

Cos today's a special Friday. Good Friday.

A warm breakfast conveys love. These cinnamon-date scones are perfect with tea to start your day, warm your heart.

Cinnamon-date scones  Makes 8
2 cups self-raising flour
1 teaspoon baking powder
pinch of salt
60g unsalted butter
1/2 cup dried dates, finely chopped
3 tablespoons granulated sugar
1/4 cup + around 3 tablespoons milk, plus extra for glazing
1 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
pinch of nutmeg

Preheat oven to 190 degrees C.

In a large mixing bowl, stir flour, cinnamon, nutmeg, salt and baking powder together. Lightly rub in the butter until the mixture resembles breadcrumbs.

Add the sugar and vanilla essence, then 1/4 cup of milk. Gradually add more milk to form a dough. Fold in the dates.

Turn the dough out onto a lightly floured surface, and knead lightly (no more than 10 times), then use your palm to press the dough into a roughly symmetrical disk about 2cm thick.

Cut dough into 8 equal pieces, place the wedges on a baking sheet.

Bake in the oven for about 15 minutes, until golden-brown. Transfer to a wire rack to cool.

Loosely adapted from: Favorite Muffins, Biscuits, Cakes and Slices published by R&R Publications Pty Ltd