Get the Recipe: Date Scones with Buttermilk
These date scones hit all the right notes, with plenty of chopped Medjool dates, buttermilk, whole wheat flour and wheat bran for a nutty flavour and cinnamon for warmth.
Ingredients
- 1 1/2 cups all purpose flour, spooned and levelled
- 1/2 cup whole wheat flour, spooned and levelled
- 1/4 cup wheat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 teaspoons cinnamon
- 1/4 cup light brown sugar, packed
- 1/2 cup salted butter, cold, cut into 8-10 pieces
- 2/3 cup Medjool dates, pitted, halved and chopped
- 1 large egg
- 2/3 cup buttermilk, or milk with 2 teaspoons lemon juice or white vinegar added
Instructions
- Preheat oven to 350F (not fan assisted). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, wheat bran, baking powder, baking soda, salt, cinnamon and brown sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to cut or rub the butter into the dry mixture until you have a mixture with pea-sized pieces of butter.
- Add the chopped dates and use your fingertips to break up the dates, together with the dry mixture, until they are separated and evenly distributed in the mixture.
- In a measuring cup, combine the buttermilk and egg and use a fork to mix together well.
- Add about 2/3 of the buttermilk mixture to the flour/date mixture and use a fork to stir in. Begin adding additional buttermilk mixture, stirring as you go, just until the mixture is evenly moist (but not sticky). You may not need to use all of the buttermilk mixture.
- Remove the dough to a well floured work surface. Pat into a round about 8-inches in diameter. Use a sharp knife to cut the round into 8 even wedges. Carefully remove the wedges to the prepared baking sheet, keeping them a couple of inches apart.
- Bake scones for 23-25 minutes, or until set and golden. Remove from the oven, then remove to a wire cooling rack to cool completely.
- Store cooled scones in an airtight container for a couple of days (freshen up with a few seconds in the microwave). These scones also freeze well up to 3 months.
Notes
Tips!
- Flour is your friend once the dough hits the work surface. Generously flour under the dough, then flour your hands to shape the round, as needed, to prevent sticking. (You can brush off the excess flour on the scones with a pastry brush before baking if you like.)
- You may not need all the buttermilk mixture to moisten the dough, so don't add it all at once. Add about 2/3 of it, then add more, just as needed. The dough should be moist, but not sticky.
Serving: 1scone, Calories: 300kcal, Carbohydrates: 42g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 56mg, Sodium: 411mg, Potassium: 310mg, Fiber: 3g, Sugar: 16g, Vitamin A: 442IU, Vitamin C: 0.02mg, Calcium: 99mg, Iron: 2mg
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