Date Drop Scones
2 cups all-purpose flour
1⁄4 cup granulated sugar
2 1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground nutmeg
1⁄2 cup chilled unsalted butter, cut
into 1⁄4-inch pieces
1⁄2 cup chopped dates
1 egg, beaten
2/3 cup buttermilk
Preheat oven to 425 degrees F. Lightly
spray a large baking sheet with
vegetable-oil cooking spray.
In a large bowl, sift together flour,
sugar, baking powder, salt, baking soda,
and nutmeg. With a pastry blender or two
knives, cut butter into flour mixture
until particles are the size of small
peas; stir in dates. Add egg and
buttermilk; stir just until mixed. NOTE:
When making scones, work the dough
quickly and do not over mix.
Note: Scones can be cut into any shape
you desire. Use a drinking glass to make
circles, or cut into squares or wedges
with a knife. Dip the edges of the
cutter in flour to prevent the dough
from sticking. Do not pat the edges of
the scone down; instead leave the cuts
as sharp as possible to allow the scones
to rise in layers.
Drop by heaping tablespoonfuls onto
prepared baking sheet, 2 inches apart to
allow for spreading, making 10 mounds.
Bake 15 to 18 minutes or until golden
brown. Remove from oven and serve warm.
Yields 10 scones.