DATE PECAN SCONES

DATE PECAN SCONES image

Categories Duck

Yield 12 - 18 scones

Number Of Ingredients 11

1 cup cold butter, cut into 1/2 inch pieces
1 2/3 cups pastry flour
3 cups unbleached flour
3/4 cup brown sugar
1/2 tsp salt
2 tsp baking powder
3/4 tsp baking soda
1 cup chopped dates
1 1/4 cups half-and-half (or milk)
1 tsp vanilla extract
cream and sugar for brushing

Steps:

Preheat oven to 350 degrees and line a 12 x 18 inch pan with parchment paper. Whisk together flours, sugar, salt, baking powder and soda. Cut in butter with pastry cutter (or mix in the bowl of a food processor). Cut (or process) until mixture is very fine. If using a blender, transfer to a large bowl. Add pecans and dates. Mix cream and vanilla and pour over top of mixture. Mix with a fork until a crumbly dough forms. Can form into flat rounds - 12 (2.5 inch) or 18 (1.5 inch and place on bake sheet. (Recipe calls for turning dough onto work surface and pressing out dough and cutting rounds.) Brush with cream and sprinkle with sugar. Bake 20 min (18 rounds) or 25 min (12 rounds). Best served same day. Can be stored in air tight container at room temperature for up to 2 days. Variations: Substitute dates and pecans with - orange rind zest and raisins - dried apricots, almonds, and almond extract (for vanilla) - dried chopped pears and 2 T finely chopped candied ginger.