Oatmeal Date Scones

2 05 2011
I went for afternoon tea with the ladies the other day and it inspired me to make scones. My husband, being Australian, is a big fan of English scones, not those dried out American biscuits that they try to pass off as scones at Starbucks. I would call them more of stones than scones. We make scones and serve them warm with fresh whipped cream and jam. Of course, if you can get  a hold of clotted cream, even better.

3/4 cup milk

1 egg

1 tbsp vanilla extract

3 tbsp date sugar

1 1/4 cups white flour

1 cup wheat flour

1 cup rolled oats

1tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 tbsp cold unsalted butter, cut into pieces

1/2 cup chopped pitted dates

Preheat the oven to 400 degrees.

Beat the milk, egg, and vanilla together in a bowl.

Mix all the dry ingredients together in a separate bowl. Add in the chopped butter pieces and mix in using a pastry cutter or two forks and your fingertips until the mixture resembles coarse breadcrumbs.

Add in the liquid ingredients. Add more milk, if necessary, just to get the dough to stick together. Mix in the chopped dates.

Pad out the dough with your hands on a countertop surface lightly dusted with flour. The dough should remain at least one inch thick. Cut into rounds using a cookie cutter or just a round glass. Gather up extra dough and pat it out again and cut it. Continue until all the dough is used up. Place unbaked scones on a baking sheet. Bake in the oven about 15 minutes until cooked through and the bottom is golden brown. Put on a rack to cool slightly. Then serve warm with freshly whipped cream and jam, and of course, tea.




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