Last winter I got inspired to make scones for the very first time, and was so happy with the results. As much as my family enjoyed the scones, I haven’t made them again until a few weeks ago. I took pictures and had planned to share the recipe with you and then got busy and totally forgot about it. That’s pretty much how things have been going lately. It seems if I don’t put something into my calendar right away, it’s quickly forgotten. I think it’s a sign that I need to start slowing down a little. So better late than never, here are the Date Nut Scones that I made a few weeks ago. Don’t they look yummy?
Date Nut Scones Recipe:
2 1/4 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
1/3 cup milk
1 large egg
1 teaspoon vanilla extract
1 package (8 ounces) chopped pitted dates
1/2 cup coarsely chopped walnuts
Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking sheet or use a well seasoned baking stone.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don’t worry if the dough is sticky – it’s supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed.
On your prepared baking sheet or stone, pat the dough into a 9-inch-diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also.
Date Nut Scones Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package 8 ounces chopped pitted dates
- 1/2 cup coarsely chopped walnuts
Instructions
- Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking sheet or use a well seasoned baking stone.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don't worry if the dough is sticky - it's supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed.
- On your prepared baking sheet or stone, pat the dough into a 9-inch-diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also.
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They look so yummy. I think the mix of dates and walnut really makes it stand out. Thanks for the recipe – I cant wait to make them myself
might sound weird but I’ve never tasted a scone in my life. Looks really good though
this recipe looks wonderful. This would be a great surprise for breakfast.
I’ll have to try this!
In your instructions you say to cut into 8 wedges, but in your photo, it looks like you cut them into about 12 wedge shaped pieces. Does it make any difference how many wedges it gets cut into for the baking time or can we size them either way with the same amount of baking time?