Pre-heat oven to 200ᵒC with a fan.
Using a bowl, place the flour and baking powder. Mix until combined.
Add butter into the flour and mix until it resembles fine breadcrumbs.
Add in caster sugar, chopped dates, and cherries.
Create a well in the center of the bowl and add milk, using the blunt edge of the knife cut into the mixture until it forms a sticky dough.
Transfer the dough onto a floured surface and work the dough by dusting flour until it’s no longer sticky.
Roll out the dough to 2cm thick and cut them using a 5cm fluted round cutter.
Place the scones on two baking sheet trays then brush with beaten egg and sprinkle demerara sugar on top.
Bake for 12 minutes until golden brown.
Transfer the scones to a wire rack and serve with a spread of jam.