CINNAMON DATE SCONES
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 244mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
WALNUT SCONES
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
Provided by Cassie Best
Categories Afternoon tea, Snack, Supper
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
- Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
DATE PECAN SCONES
Make and share this Date Pecan Scones recipe from Food.com.
Provided by Annacia
Categories Scones
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF (180ºC). Line a 12 x 18" (30 x 45 cm) baking sheet with parchment paper.
- Place the butter, both flours, sugar, salt, baking powder and baking soda into the bowl of a food processor (or use a pastry blender). Process until the mixture is very fine. Transfer to a large bowl and add the pecans and dates. Pour the cream and vanilla over the top. Mix with a fork until a crumbly dough forms.
- Turn onto a work surface. Press the mixture together very lightly - it should be fairly dry. Cut into twelve 2 1/2" rounds (7 cm) or eighteen 1 1/2" rounds (4 cm). Place on the prepared pan. Brush with cream and sprinkle with sugar.
- Bake for 20 to 25 minutes until golden. Serve warm. Best served the day they are made.
Nutrition Facts : Calories 262.4, Fat 13.6, SaturatedFat 6.7, Cholesterol 28.6, Sodium 180.9, Carbohydrate 32.8, Fiber 1.6, Sugar 11.6, Protein 3.4
DATE & WALNUT SCONES
I remember these baking in the oven when I was a child. My Nan used to make the most wonderful date scones. I have a recipe of her's which is handwritten in pencil and so very faded, I could never make out the weights so have never attempted making them (even though I could just make out the ingredients). But to my suprise I found this in a paper and the ingredients are so close to my Nan's handwritten recipe that I just had to save this recipe to make these wonderful scones when the weather gets cooler ...... Served with jam and cream.......Ahh Nan's comfort food..... Can't wait!
Provided by Tisme
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prehaeat fan forced oven to 180c.
- Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
- Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
- Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
- Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
- Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
- Bake scones for 20 minutes or until golden.
- Serve warm with favourite topping.
SPICED DATE & NUT SCONES
Walnuts and dates make an appealing combination in these light and tender pastries. (This recipe is from the book "The Vegan Sourcebook".)
Provided by mielhollinger
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
- Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
- Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
- Place the flaxseeds in a dry blender and grind them into a powder.
- Add the water and blend until a gummy mixture is achieved, about 30 seconds.
- Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
- Pour into the flour mixture and mix just until everything is evenly moistened.
- Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
- (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
- Combine the sugar with the cinnamon in a small bowl.
- Sprinkle the mixture generously over the top of the scones.
- Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
- With a spatula, transfer the scones to a cooling rack.
- Serve hot or warm.
- Cool leftovers completely before storing in an airtight container in the refriderator for future use.
VANILLA AND DATE SCONES
These vanilla and date scones are a salute to the talented scone- maker at the Smelting House Cafe. Wonderful with or without butter, hot or cold.
Provided by recipe czarina
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 220deg and line a baking tray with baking paper.
- Put flour, brown sugar and butter into food processor and mix until ingredients are fully combined. Add buttermilk and vanilla. Pulse until just combined.
- Cut dates in half, remove stones and any stalk heads then add to the mixture and mix and pulse for a second or two - not too long if you want the dates to remain chunky.
- As the dough will be quite sticky, rub flour on your hands then collect it into a ball and gently knead it into shape. Toss on a sheet of baking paper sprinkled with flour and shape into a rectangle about 3cm thick. Cut the dough in half longwise, then cut each half into four pieces. Transfer pieces to baking tray leaving room to spread, and bake for 10-12 minutes or until scones are a rich golden colour and sound hollow when tapped.
- NOTE: If you don't have a food processor, rub the butter and flour together with tips of fingers then mix in sugar, buttermilk and vanilla until just combined. Cut dates up and add to mix, stirring to combine.
OATMEAL DATE DROP SCONES
Categories Bread Milk/Cream Breakfast Brunch Bake Date Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 scones
Number Of Ingredients 11
Steps:
- In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)
STARBUCKS DATE SCONES
Make and share this Starbucks Date Scones recipe from Food.com.
Provided by Rachel-Snachel
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
- Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.
Nutrition Facts : Calories 203, Fat 8.6, SaturatedFat 5.1, Cholesterol 38.5, Sodium 333.6, Carbohydrate 29.5, Fiber 2.4, Sugar 11.6, Protein 3.8
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