Scone Ingredients:

  • 1/4 cup Granulated sugar
  • 1/4 teaspoon Ground cinnamon
  • 2 cups All-purpose flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 5 tablespoons Butter or margarine -- cold
  • 1/2 cup Chopped dates
  • 2 Eggs
  • 1/3 cup Half-and-half or Milk

Recipe by: Best Recipes, Muffins & Quick Breads

Scone Preparation:

Preheat oven to 425 degrees. Combine 2 tablespoons sugar and the cinnamon in a small bowl; set aside. Combine the flour, baking powder, salt and the remaining 2 tablespoons sugar in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the dates. Beat the eggs in a separate small bowl with a fork. Add the half-and-half; beat until well blended. Reserve 1 tablespoon egg mixture in a small cup; set aside. Stir the remaining egg mixture into the flour mixture until a soft dough forms. Turn out the dough onto a well-floured surface. Knead the dough gently 10 to 12 times. Roll out the dough with a lightly floured rolling pin into a 9 x 6 inch rectangle. Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an ungreased baking sheet. Brush with the reserved egg mixture; sprinkle with the cinnamon sugar. Bake for 10 to 12 minutes or until golden brown. Immediately remove from the baking sheets. Cool on wire racks for 10 minutes and serve.