Cinnamon Date Scones Recipe
Cinnamon Date Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 4 tablespoons sugar, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 2/3 cup chopped dates
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1/4 teaspoon ground cinnamon

Directions

In a large 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. 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° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cinnamon Date Scones in Country Extra July 2005, p51

Nutritional Facts

1 each: 178 calories, 6g fat (3g saturated fat), 49mg cholesterol, 244mg sodium, 28g carbohydrate (11g sugars, 1g fiber), 4g protein.

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  • 2 cups all-purpose flour
  • 4 tablespoons sugar, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 2/3 cup chopped dates
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1/4 teaspoon ground cinnamon
  1. In a large 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).
  2. Turn onto a lightly floured surface. 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.
  3. Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones.
  4. Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cinnamon Date Scones in Country Extra July 2005, p51

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