we are obsessed with medjool dates right now. especially mila. she eats them like candy, which totally makes sense because they taste like candy. we even keep a bag of them in our diaper bag for her (okay, and for me). and i’ve really been craving scones lately. like, make-them-twice-a-week craving them. i started out just glazing them in honey. then i moved on to spreading dates over the top. this weekend i baked them inside and now i think this is my new favorite food.
here’s the basic scone recipe i’ve been using. it’s bitman’s from nytimes cooking.
the only adjustment is i use ap flour instead of cake flour. it’s cheaper.
to make the date scones, you’ll need:
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
3 tbsp. sugar
5 tbsp. butter, cut in small pieces
1 egg
3/4 c. heavy cream
1 c. medjool dates, pitted + cut in small pieces
+ optional turbinado sugar for topping
- preheat oven to 450
- mix to combine flour, salt, baking powder and sugar. add in butter and mix by hand until it resembles coarse meal. if there are some big chunks still, don’t worry those will just make delicious bites after it’s baked ; )
- add dates and toss to coat. this helps make sure they don’t stick together in one big glob.
- add egg and heavy cream. mix.
- turn out on silpat and cut with bench scraper before baking. here’s where you sprinkle on that turbinado sugar, if you want.
- bake 10-12 minutes.
chef meets girl 