Whole wheat flour and oat bran give these scones a hearty taste. They are not overly sweet, but the dates, with their wonderful rich taste along with a hint of cinnamon, make these scones a nice treat for breakfast or anytime.
Recipe type: Dessert | Scones
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
- 1½ cups all-purpose flour, plus additional for work surface
- ½ cup whole wheat flour
- ¼ cup oat bran
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup firmly packed light brown sugar
- ½ cup unsalted butter, chilled, cut into small pieces
- 1 large egg, lightly beaten
- ⅔ cup buttermilk, chilled
- ⅔ cup dates, coarsely chopped
Preheat oven to 350 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, oat bran, baking powder, baking soda, salt, cinnamon, and brown sugar; whisk together to mix.
- With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir the egg and buttermilk together. Add the liquid mixture and dates to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
- Bake: On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Bake 20 to 25 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on wire cooling racks. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Serving suggestion: Scones are best when eaten after they are just baked and still warm from the oven. They are delicious as is, or split open and served with butter and jam.