Cinnamon Pecan Date Scones
What comes to your mind when you think of scones? To me, the word conjures up images of lazy
weekend brunches or elegant English teas.
To those who frequent coffee shops, it may remind them of the large and
often over-sweetened pastries that are becoming popular. But did you know that scones are
traditionally from Scotland? Not only
that, they can be traced back hundreds of years, with the first mention of the
word scone appearing in the Oxford English Dictionary in the year
1513. They can be sweet or savory, baked
in an oven or cooked on a griddle and made of wheat, barley, oats or even
potatoes!
Because of the extent of British influence, there are
varieties of scones to be found all over the world. In the United States, we are most familiar
with sweet scones of the coffee shop type.
Unfortunately, commercially made scones are often too sweet and not
impressive. The good news is that they
are extremely simple to make, and are ready in about thirty minutes. The even better news is that scones, while
decent enough in good cafes, are a thousand times more delicious just out of
the oven and served with a cup of home-brewed tea or coffee.
The following recipe takes a basic scone recipe and makes
it a little more interesting with the addition of chopped dates and
pecans. If you don’t have either of
those ingredients handy, you could substitute dried cherries and walnuts, which
would make an equally delicious tea pastry.
These scones are also kid-friendly, as my four-year-old son will attest
to. He loves to help make them and can
barely wait for them to cool off so he can eat them!
Ingredients:
· 3 tbsp sugar
· ¼ tsp salt
· 1 tbsp baking powder
· 6 tbsp chilled butter
· ½ cup pecans or walnuts, chopped
· 5 large Medjool dates, pitted and chopped
· 1 beaten egg
· ½ cup half-and-half
· 1 tbsp half-and-half
· 2 tsp sugar
· ½ tsp ground cinnamon
Once the butter is cut in, you can stir in the dates and
nuts. Stir thoroughly to break up any
clumps that the dates might form.
Combine the egg and ½ cup of half-and-half. Add all at once to the dry mixture and stir
until just moistened. If need be, add
another small splash of half-and-half to pull in all of the flour at the bottom
of the bowl.
Now turn the dough out onto a floured surface and knead
it a little, about 15 strokes, until it is fairly smooth. It won’t take long, and if you want, this is
another great job for little helpers.
Pat
the round until you have it flattened to a thickness of between ¾ inch and one
inch. Eyeballing it is fine.
Brush the top of each scone with the remaining tablespoon
of half-and-half. (Once again, this is a
perfect job for small assistants!) Stir
together
the remaining sugar and the cinnamon.
Sprinkle the tops generously with the cinnamon and sugar, and then pop
them in the oven on the center rack for 15 to 20 minutes (or until golden
brown).
Serve the scones hot and with your favorite tea or coffee
(or milk for kids). These make a lovely
and easy addition to a brunch with friends or family or just a great afternoon
treat! Enjoy!
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