Curl up before a fire with Cinnamon-Date Scones and a freshly brewed cup of tea.
Yield: 14 scones • Preparation: 20 minutes • Bake: 14 minutes
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- 2¼ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon Vietnamese cinnamon*
- ½ teaspoon salt
- 6 tablespoons cold salted butter, cut into pieces
- ¾ cup chopped, sugared dates
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat oven to 400°.
- Line a baking sheet with parchment paper. Set aside.
- 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.
- 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.)
- 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.
- Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 14 minutes.
- Serve warm.
- *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/