Ginger-Date Scones

READY IN: 35mins
Recipe by Sydney Mike

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

Top Review by 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.

Ingredients Nutrition

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!

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