Prep 25 mins
Cook 15 mins
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet -- by Roni Goodell, Spanish Fork, Utah
- 2 cups all-purpose flour
- 4 tablespoons sugar, divided
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 5 tablespoons cold butter
- 2⁄3 cup chopped dates
- 2 eggs, lightly beaten
- 1⁄3 cup milk
- 1⁄4 teaspoon ground cinnamon
- In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
- Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
- Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.
Although I have access to, & use, several kinds of dates, I much prefer the very moist, chewy Medjool variety, & that's what I used here! Very, very tasty scones, these, & the recipe is now in my huge keeper file! [Tagged, made & reviewed in New Kids on the Block tag]