Best Ginger Date Scones Recipes

GINGER-DATE SCONES

Ginger-Date Scones image

Although I've tweaked it slightly, the original of this recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking.

Provided by Sydney Mike

Categories Scones

Time 35m

Yield 10 scones, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1/4 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into 8 chunks
1 cup buttermilk
3/4 cup dates, chopped
1/4 cup crystallized ginger, chopped
1 tablespoon granulated sugar (or coarser)

Steps:

Preheat oven to 425 degrees F.
In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
With pastry blender cut in the cold butter until mixture looks like fine crumbs.
Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
Best served warm!

GINGER-DATE SCONES

Ginger-Date Scones image

Add something savory to your family's breakfast time! Serve delicious scones that are ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 10

Number Of Ingredients 10

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine, cut into 8 pieces
1 cup buttermilk
1/2 cup chopped dates
1/4 cup candied ginger, chopped
1 tablespoon coarse sugar

Steps:

Heat oven to 425°F. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt. With pastry blender or pulling 2 table knives in opposite directions, cut in butter until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl and forms a ball. Stir in dates and ginger.
On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Sprinkle with coarse sugar.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 260, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 280 mg, Sugar 13 g, TransFat 0 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #eggs-dairy #fruit #vegetarian #rolls-biscuits #dietary #scones #quick-breads