Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking paper.
Put the flour and baking powder into a large bowl, then rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the cinnamon, orange zest, sugar, egg, milk and dates and work the mixture into a sticky, soft dough.
Sprinkle some flour on to a clean surface and roll out the dough until it is just under 2.5cm thick. Using a round pastry cutter or a small glass, stamp out as many rounds of the dough as you can and place them on the baking tray.
Brush each dough circle with milk. Bake for 12-15 minutes or until the scones are nicely risen and golden brown.
Transfer to a wire rack and leave to cool before smothering with butter or clotted cream, honey and a sprinkle of cinnamon.
Sirocco: Fabulous Flavours From The East by Sabrina Ghayour (Octopus Publishing, £25)