1/2 – 3/4 cup heavy cream
2 egg yolks
1 tsp vanilla
1 cup white flour
1 cup whole wheat flour
5 tbsp date sugar
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
6 tbsp cold unsalted butter, cut into pieces
2/3 cup pecans, chopped
1/2 cup dried currants
Preheat oven to 400 degrees.
Mix the cream, egg yolks and vanilla together in a bowl.
Mix the dry ingredients together in a separate bowl. Drop in the butter pieces and cut into the dry ingredients using a pastry cutter or two forks and your fingertips until the mixture resembles coarse breadcrumbs. Add in the wet ingredients and blend together to make a slightly sticky dough. Add more cream if necessary. Add in the chopped pecans and currants.
Pad out the dough with your hands on a lightly floured surface. Cut into rounds using a cookie cutter or a glass. Gather up excess dough and pat it out again and cut until all the dough is used up. Put scones on a baking sheet and bake in the oven about 15 minutes until cooked through and the bottom is golden brown. Remove to a cooling rack. Serve warm with whipped cream and jam.
Oh my gosh! I love cinnamon and pecans together! 😀