Ginger-Date Scones

Sydney Mike's Note:

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

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 10

Yield: 10.0 scones

• 2 ¼ cups all-purpose flour
• ¼ cup brown sugar , packed
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter , cold, cut into 8 chunks
• 1 cup buttermilk
• ¾ cup dates , chopped
• ¼ 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.