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