Cinnamon Date Scones Recipe
Ingredients
| Sugar | 1⁄4 Cup (4 tbs), divided | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cold butter/Margarine | 5 Tablespoon | |
| Pitted dates | 1⁄2 Cup (8 tbs), chopped | |
| Eggs | 2 | |
| Half and half/Milk | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2112 Calories from Fat 729
% Daily Value*
Total Fat 83 g127.4%
Saturated Fat 47.8 g239.1%
Trans Fat 0 g
Cholesterol 614.1 mg204.7%
Sodium 2567.2 mg107%
Total Carbohydrates 306 g101.9%
Dietary Fiber 13.5 g53.9%
Sugars 99.4 g
Protein 43 g86.7%
Vitamin A 53.2% Vitamin C 1.8%
Calcium 115.7% Iron 87.8%
*Based on a 2000 Calorie diet
Directions
Combine 2 tablespoons sugar and cinnamon in small bowl; set aside.
Combine flour, baking powder, salt and remaining 2 tablespoons sugar in medium bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in dates.
Beat eggs in another small bowl with fork.
Add half-and-half; beat until well combined.
Measure 1 tablespoon mixture into small cup; set aside.
Stir remaining egg mixture into flour mixture.
Stir until mixture forms soft dough that clings together and forms a ball.
Turn out dough onto well-floured surface.
Knead dough gently 10 to 12 times.
Roll out dough into 9x6-inch rectangle.
Cut rectangle into 6 (3-inch) squares.
Cut each square diagonally in half.
Place triangles 2 inches apart on ungreased baking sheets.
Brush with reserved egg mixture; sprinkle with reserved sugar mixture.
Bake 10 to 12 minutes or until golden brown.
Immediately remove from baking sheets; cool on wire racks 10 minutes.
Chef
