INGREDIENTS

Date Drop Scones

2 cups all-purpose flour
¼ cup granulated sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ cup chilled unsalted butter, cut
into ¼-inch pieces
½ cup chopped dates
1 egg, beaten
2/3 cup buttermilk

METHOD

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.

Comments ordered by Newest