Wednesday, 18 January 2012

I love these Oatmeal and Date Scones!


I have been craving for some good date scones lately and honestly nothing beats having a good scone to kick start our days! So while the boys were busy playing nicely together...I decided to have a quick stop in the kitchen and made myself these yummy home made date scones. They really not hard to make..try it and you will love this recipe!

Original recipe by Dorie Greenspan but I have tweaked it to my liking by adding some dates and cinnamon.

Oatmeal and Date Scones

1 large egg
1/2 cup cold buttermilk
1 2/3 cup all-purpose flour
1 1/3 cup old-fashion oats
1/3 cup sugar
1 tbs baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
140g unsalted butter, cut into small pieces.

Method:

- Center a rack in the oven and preheat the oven to 200C/400F.
- Line a baking sheet with parchment paper.
- Stir the egg and buttermilk together.
- In a large bowl, whisk all the dry ingredients together. Drop in the butter, using your fingers, toss to coat the pieces of butter with flour.
- Quickly, working with your fingertips or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between..and that's just right.
- Pour egg mixture over the dry ingredients and stir with a fork just until the dough (which will be wet and sticky) comes together. Don't overdo it.
- Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8 to 10 times.
- Turn the dough out onto slightly floured work surface and divide it in half.
- Working with one piece at a time, pat the dough into a rough circle that's about 5" in diameter.
- Cut it into 6 wedges and place on baking sheet.
( At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking-just add about 2 min to the baking time)
- Bake for 20-22 min, or until the top are golden and firmish.
- Let cool to room temperature and serve.

Happy baking!