Ginger-Date Scones

Submitted by Sydney Mike

"Although I've tweaked it slightly, the original of this recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 10 scones
• Serves: 10

ingredients

• 2 1⁄4 cups all-purpose flour
• 1⁄4 cup brown sugar, packed
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, cold, cut into 8 chunks
• 1 cup buttermilk
• 3⁄4 cup dates, chopped
• 1⁄4 cup crystallized ginger, chopped
• 1 tablespoon granulated sugar (or coarser)

directions

1. Preheat oven to 425 degrees F.
2. In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
3. With pastry blender cut in the cold butter until mixture looks like fine crumbs.
4. Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
5. On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
6. Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
7. Best served warm!

Reviews

[Annacia]

I made 5 scones and used Splenda Brown and 1/4 cup of dated (chopped quite small). While I do prefer wedges or cut circles this was quicker that was a good thing today. The texture is light and tender, the taste is a delight (even with trimming the amount of dates). Thanks for this one Syd.

 

[Baby Kato]

Syd, thank you so much for sharing this treat with us. Seriously, the best scones I have tried here on food. What a treaure these are light, fluffy, tender and packed full of flavor, with a nice crunchy crust. The dates and candied ginger are perfect together. I only made 1/2 the recipe, I am now kicking myself. Used the 1/3 cup measure resulting in very pretty scones. I ended up with 4 large scones. They were lovely with butter but even better with fresh homemade mango jam. I have hidden the scones, they are all for me. I will be putting this recipe in my favorites for 2011.

 

[mary winecoff]

These were excellent. Very tender. I ended up with about 12 in my batch (I just eyeballed it) and liked the free-formed shape of the scones. Made for Newest Zaar Tag.

 

[Debbwl]

Made for a breakfast potluck at work this morning. They turned out very light and tender. The scones seemed to be well received with one co-worker asking for the recipe. DH and I loved these. If you are a fan of both dates and crystallized ginger you will like these. Made using whole wheat flour, Splenda brown, and home made sour milk (1 cup milk to 1 TBS white vinegar) in place of buttermilk. Used a heaping quarter cup of the crystallized ginger and would recommend doing a heaping quarter cup. Also followed the recommendation to use a third of a cup measurer to scoop them on to the baking sheet, which worked very well to make nice round scones. Putting this in the keeper file as we just loved these. Thanks so much for the post.