Datepecanscones Recipes

Steps:

• Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
• Sift the flour and salt into a bowl and rub in the butter.
• Mix in the sugar and cinnamon.
• Add the treacle or molasses and sufficient milk to make soft dough.
• Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
• Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
• Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
• Cool on a wire rack.
• Serve split in half and buttered.
• Store at room temperature in an airtight container.

Steps:

• Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
• Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
• Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.

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.

Steps:

• Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
• Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
• Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.