CINNAMON DATE SCONES
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 244mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON DATE SCONES
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet -- by Roni Goodell, Spanish Fork, Utah
Provided by RavynLoony
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
- Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
- Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.
SPICED DATE & NUT SCONES
Walnuts and dates make an appealing combination in these light and tender pastries. (This recipe is from the book "The Vegan Sourcebook".)
Provided by mielhollinger
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
- Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
- Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
- Place the flaxseeds in a dry blender and grind them into a powder.
- Add the water and blend until a gummy mixture is achieved, about 30 seconds.
- Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
- Pour into the flour mixture and mix just until everything is evenly moistened.
- Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
- (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
- Combine the sugar with the cinnamon in a small bowl.
- Sprinkle the mixture generously over the top of the scones.
- Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
- With a spatula, transfer the scones to a cooling rack.
- Serve hot or warm.
- Cool leftovers completely before storing in an airtight container in the refriderator for future use.
CINNAMON-DATE STICKY BUNS
These sticky buns are positively habit-forming, with a winning flavor combination that's a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you're willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.
Provided by Klancy Miller
Categories breakfast, brunch, pastries
Time 2h
Yield 14 buns
Number Of Ingredients 18
Steps:
- Prepare the dough: Combine 1 cup flour with the water, sugar, eggs, yeast and half-and-half in the bowl of a stand mixer fitted with a paddle attachment. Stir on low speed until combined. Let stand, undisturbed, 2 minutes, then gradually stir in 2 cups flour on low speed.
- Switch to the dough hook attachment, set the machine to medium speed, and add as much of the remaining flour as necessary (an additional 2 to 3 cups) to make a dough that just cleans the side of the work bowl. Gradually add the butter and salt, then continue beating on medium speed until the butter is no longer visible, 1 to 2 minutes, scraping down the sides of the bowl and the dough hook as necessary. Cover the finished dough with a clean towel, transfer it to a warm location and let it rest, allowing the dough to double in size, 1 to 2 hours. (You can also cover the dough with plastic wrap and refrigerate overnight. Let the dough come to room temperature for 30 minutes before continuing.)
- While the dough rises, make the date paste: Add the dates, lemon juice and 1 cup/235 milliliters water to a small saucepan. Cook over medium-low, stirring occasionally, until the dates are completely softened and the texture of applesauce, 6 to 8 minutes. Stir in the orange zest, cinnamon and cardamom. Transfer to a shallow bowl to cool.
- After dough has risen, remove the dish towel, punch the dough down and turn it out onto a floured work surface. Butter 2 9-inch cake pans. Using floured hands or a floured rolling pin, press or roll the dough flat and into a rectangular 15-by-10-inch shape. Use a spoon to spread the date mixture evenly over the dough, then roll the dough crosswise into a tight, 15-inch-long cylinder. Cut into 14 rolls (each a little wider than 1 inch) and transfer the rolls to the prepared cake pans, arranging 7 rolls in each pan so spirals are visible. Cover loosely with plastic wrap and let the dough rise a second time, 20 to 30 minutes.
- While the rolls are rising, heat oven to 350 degrees. Once the rolls have risen, bake until deeply golden-brown, 30 to 35 minutes.
- As rolls bake, make the caramel sauce: Add the sugar, corn syrup and 1/4 cup/60 milliliters water to a medium saucepan. Cook over medium-high, undisturbed, until the sugar turns a light amber color, about 10 minutes. Remove saucepan from heat and whisk in the butter until melted and incorporated, then whisk in the cream and sea salt. When the buns are done, drizzle the caramel sauce on top, saving a little sauce to brush on any remaining dry spots. Serve the buns warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 5 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 198 milligrams, Sugar 35 grams, TransFat 0 grams
DATE AND CHOCOLATE CHIP WHOLE WHEAT SCONES
Chopped dates and chocolate chips add a bright, sweet note to these quick whole wheat scones.
Provided by Allira
Categories Bread Quick Bread Recipes Scone Recipes
Time 32m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
- Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
- Bake in preheated oven until risen and golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 27.3 g, Cholesterol 10.7 mg, Fat 5.6 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 310.5 mg, Sugar 9 g
CINNAMON SCONES
Make and share this Cinnamon scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees.
- Spray two baking sheets with non-stick cooking spray.
- Combine sour cream and baking soda in a small bowl.
- Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
- Cut in butter until mixture resembles fine breadcrumbs.
- Combine egg with sour cream mixture, add cinnamon.
- Gently stir into flour mixture until moistened.
- IMPORTANT: knead dough briefly, no more than 10 times.
- Divide dough into two, place on baking sheet and pat into 3/4 inch thickness.
- Cut each round into 6 wedge-shaped pieces.
- Move scones so they are not touching (at least 3 inches), dust with sugar and cinnamon.
- Bake 15-20 minutes or until golden brown.
CINNAMON SCONES
Buttery cinnamon scones, perfect for and lunch time snack with a nice cuppa!!
Provided by bakingchef15
Time 20m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Pre-heat oven to 230c. Sift flour and salt into large bowl, with cinnamon.
- Rub butter in, until it resembles fine breadcrumbs.
- Add sugar, then add milk all at once. Mix to a soft but not sticky dough with knife.
- Turn out onto floured surface or board, knead quickly until smooth.
- Roll out to any thickness you want, cut into 8 rounds. Transfer to buttered baking tray.
- Brush tops with milk and sugar if liked. Bake at 230c for 7-10 min until well risen and gold.
- Serve with fresh whipped cream and jam. :)
CINNAMON DATE SCONES
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah
Provided by Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
- Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
- Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 26.9 g, Cholesterol 44.3 mg, Fat 6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 231.7 mg, Sugar 9.8 g
BACON AND DATES SCONES
Categories Breakfast Brunch Bake Father's Day Date Bacon Butter Buttermilk Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°f. Line baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
- Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
- Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges. Transfer scones to sheet. Cover and chill scones 2 hours. Brush with reserved bacon drippings. Sprinkle with raw sugar.
- Bake scones until golden brown and tester inserted into center of scones comes out clean, 16 to 18 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Cool completely; store airtight at room temperature.
WHOLEMEAL DATE SCONES
Make and share this Wholemeal Date Scones recipe from Food.com.
Provided by Mandy
Categories Scones
Time 25m
Yield 15 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 200.C.
- Spray a baking tray with cooking oil.
- Pour 2 cups boiling water over dates and allow to soften for approx 10 mins before draining & chopping.
- Sift flours with icing sugar & salt into a bowl.
- Rub in margarine with fingertips until mixture resembles breadcrumbs, add dates and make a well in the centre then add egg.
- Stir lightly with a knife and add enough milk to form a soft dough.
- Turn onto a floured surface and cut dough into 5cm rounds.
- Place on the baking tray and brush with a little milk before baking for 15-20 mins or until golden.
Nutrition Facts : Calories 117.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 14.2, Sodium 8.8, Carbohydrate 26.6, Fiber 2.5, Sugar 12.2, Protein 3
CINNAMON MAPLE SCONES
Make and share this Cinnamon Maple Scones recipe from Food.com.
Provided by Dundra
Categories Scones
Time 35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F
- Grease and flour a cookie sheet.
- Combine the flour, baking powder, cinnamon, sugar, and salt in a mixing bowl and blend with a whisk.
- Cut in butter with a pastry blender or two knives.
- In a separate bowl beat the eggs; Mix in milk and maple syrup.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir in nuts.
- Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle 1/2 to 1-inches thick.
- Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
- Sprinkle sugar and cinnamon onto the 8 scones.
- Bake for 20 minutes.
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