Scones. They are probably my favorite baked breakfast/brunch food. They can be sweet or savory, although I tend to prefer them on the sweeter side. I also enjoy scones because they aren’t usually as sweet as muffins and they also sound more sophisticated don’t they? Scones pair well with coffee and tea, and they don’t require the long rising times of yeast breads. All around, scones are just fun to make and fun to eat. The date scones that follow below get almost all of their sweetness from the dates. If you aren’t a date person, most dried fruits will work for this recipe, but you may need to up the sugar to ½ cup since most dried fruits do not have the intensity of sweetness that dates have.
DATE SPICE SCONES
½ cup plain yogurt (I used Greek yogurt, but any kind should work)
¼ cup milk (skim milk works!)
1 teaspoon vanilla
1 egg at room temperature
2 ¾ cups flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon cinnamon
½ cup cold butter, cut into small pieces (1 stick)
1 cup coarsely chopped, pitted dates (apricots, figs or other dried fruits will work)
1/3 cup sugar
Pre-heat oven to 375 degrees. Beat yogurt, egg and vanilla in small bowl and set aside.
In a large bowl, combine flour, baking powder, baking soda, salt, cloves and cinnamon. Cut in butter until mixture resembles small peas. Mix in the chopped dates. Add the wet ingredients to the flour and date mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and knead about 10 times. After kneading, form individual scones, slightly larger than a golf ball and drop them into a cookie sheet lined with parchment paper about 1 inch apart. Don’t worry about making the individual scones into perfect balls, I usually just drop them onto the cookie sheet with a large spoon. The batter should make about 10-12 scones.
Bake for 18-20 minutes until golden brown and toothpick comes out clean.