Cinnamon-Date Scones

Cinnamon-Date Scones

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

Cinnamon-Date Scones
Yield: 14 scones • Preparation: 20 minutes • Bake: 14 minutes
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  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
  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.
  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
TeaTime Magazine
 From TeaTime November/December 2013


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