Date, Chive, and Parmesan Scones

Date, Chive, and Parmesan Scones

These toothsome Date, Chive, and Parmesan Scones combine the best of sweet and savory flavors into one delicious teatime treat. 

Date, Chive, and Parmesan Scones
Serves: approximately 10
 
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup diced pitted dates*
  • ½ cup very finely freshly grated
  • Parmigiano-Reggiano cheese**
  • 2 tablespoons chopped fresh chives
  • 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add dates, cheese, and chives, tossing to combine.
  3. Add 1¼ cups cold cream to flour mixture, stirring just until a dough begins to form. Gather dough into a ball in the bowl.
  4. Turn out dough onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Fold dough into thirds (like an envelope). Roll dough again to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting, rerolling scraps once. Place scones 1-inch apart on prepared baking sheet. Freeze for 10 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
Notes
*We used Sunsweet Pitted Dates and sprinkled dates with a little flour to make less sticky and easier to chop.

**We used a Microplane grater, which makes the grated cheese light and fluffy. To measure, loosely pack in measuring cup.

 

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