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Preheat oven to 180°C fan bake. Line a baking tray with baking paper.
Put the flour and salt into a large bowl. Add the butter and, using your fingertips, lightly rub it into the flour until the mixture resembles coarse breadcrumbs.
Add the dates and orange zest, if using, and toss through.
Add the cream and about ¾ cup (185 ml) of the milk. Using Mum’s trusty butter knife, cut through the mixture until it starts to come together. Add a little more milk if needed — the dough should be soft and slightly sticky rather than dry.
Turn onto a lightly floured bench and knead very lightly, just enough to bring the dough together. Don’t overwork it.
Pat or lightly roll the dough to about 3 cm thick and cut into your desired size.
Place on the prepared tray and bake for 18–20 minutes, until well risen and golden.
Serve warm with plenty of butter.