This recipe is from the bakery’s Caroline Parkins. “These scones are delicious with butter,” says Caroline. “Or for a Wimbledon summer twist, add clotted cream and sliced strawberries.”

12oz 81% wholemeal flour

1 heaped tsp baking powder

4 oz unsalted butter

8oz chopped stem ginger

4oz chopped dates

1 tablespoon yogurt

¼ pint of milk

Egg for glazing

Preheat the oven to Gas Mark 6.

Whizz the flour and baking powder for a few seconds in a food processor. Then add butter and whizz again until the mix takes on the consistency of fine breadcrumbs.

In a separate bowl mix the dates, ginger, milk and yoghurt. Then, tip the wet mixture into the food processor with the dry ingredients and mix until wet ingredients have been absorbed.

Tip the mix out onto a surface dusted with flour – a spatula might help here.

The mixture will be very moist – so you will want to have a little flour on your hands too.

Roll once or twice to desired thickness (about 2cm) and cut using a cutter.

Place on a greased sheet or silicone paper and finish with a light egg glaze (one beaten egg) brushed lightly over the top of each scone before baking in the oven for about 20 minutes or until the outside is firm to the touch.