Cinnamon-Date Scones

Curl up before a fire with Cinnamon-Date Scones and a freshly brewed cup of tea.

Cinnamon-Date Scones

2014-10-24 02:35:00

Yield: 14 scones • Preparation: 20 minutes • Bake: 14 minutes

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Ingredients

1. 2¼ cups all-purpose flour
2. ⅓ cup sugar
3. 1 tablespoon baking powder
4. 1 teaspoon Vietnamese cinnamon*
5. ½ teaspoon salt
6. 6 tablespoons cold salted butter, cut into pieces
7. ¾ cup chopped, sugared dates
8. 1 cup plus 1 tablespoon cold heavy whipping cream, divided
9. ½ teaspoon vanilla extract
10. 1 tablespoon turbinado sugar

Instructions

1. Preheat oven to 400°.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add dates, stirring to coat with flour. Set aside.
4. In a measuring cup, combine 1 cup cream and vanilla extract, stirring to blend. Add cream mixture to flour mixture, stirring until mixture comes together and forms a stiff dough. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
5. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Using a floured rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch square cutter, cut 14 squares from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Brush scones with remaining 1 tablespoon cream, and sprinkle with turbinado sugar.
6. Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 14 minutes.
7. Serve warm.

Notes

1. *Vietnamese cinnamon is the strong­est, richest, and sweetest cinnamon around. It is perfect in recipes like this one, where cinnamon is the dominant flavor. It is available at penzeys.com.

TeaTime Magazine https://www.teatimemagazine.com/

 From TeaTime November/December 2013