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Sift flour, salt, baking soda, and sugar into a large mixing bowl.
Add the butter and rub it in with your fingertips to the consistency of rolled oats.
Add the dates and stir to combine.
Place the egg, yoghurt, and milk in a bowl and whisk or beat to mix.
Pour into the middle of the bowl of dry ingredients and use a table knife to mix to a soft dough that is almost but not quite sticky.
Turn out onto a lightly floured surface.
With floured hands, knead briefly and lightly for 10-20 seconds.
Pat into a rough square about 2cm high then cut into nine squares.
Place the scones 2cm apart on an oven tray.
Bake in an oven pre-heated to 220degC for 10-12 minutes until risen and golden.
Transfer hot scones to a wire rack. Serve buttered on the day they are baked or freeze until required.