Flavored by delicious dates, these lovely Date Scones resemble the Star of David when plated together.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fresh orange zest
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 4 tablespoons cold unsalted butter, cubed
- ½ cup chopped dried dates
- ¾ cup cold heavy whipping cream
- ½ teaspoon vanilla extract
- Garnish: confectioners’ sugar
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, orange zest, salt, cinnamon, and allspice. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add dates, stirring until combined.
- In a liquid-measuring cup, stir together cold cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moistened. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting down and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2⅝-inch triangular cutter dipped in flour, cut 12 scones from dough, rerolling scraps once. Place scones evenly spaced on prepared baking sheet.
- Bake until bottoms are golden brown, 14 to 16 minutes. Let cool.
- To garnish, make a 1½-inch triangle from cardstock or a double layer of foil. Working with one scone at a time, center triangle on each scone. Place a small amount of confectioners’ sugar in a small sieve, and shake evenly over scone. Carefully lift triangle to remove, shaking off excess confectioners’ sugar before reusing. Arrange scones in a Star of David pattern on a serving platter.
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