Jamesie's Almond Date Scones

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Last weekend I woke up to my condo smelling like sweet cinnamon and baking; I knew James was up to something! He spent the morning baking these delicious almond date scones, a recipe he dreamed up and brought to life. We were both so pleased with how they turned out, we decided to make them again a couple of days ago!

I'd happily invite you over to come and share a batch with us, but they never last! These soft, buttery balls of baked dough are easy to make and an absolute treat to share with a group of friends.

Almond Date Scones



Time: 40 minutes (including prep and baking)
Serves: 18-24 scones

What you'll need:
  • 3 Cups Flour
  • ½ Cup Sugar
  • 5 tsp Baking Powder
  • ½ tsp Salt
  • 1 Cup Butter (chopped and softened)
  • 1 Egg
  • 1 Cup of Milk
  • 1 Cup chopped almonds
  • 2 Cups pitted dates
Directions:
  • Preheat your oven to 400 degrees
  • Mix all dry ingredients, except the almonds and dates, into a large bowl
  • Beat the egg and milk together in another small bowl and pour this mixture over the dry ingredients and fold together with a large spoon - Tip: You don’t need a hand mixer for this recipe because you are about to use your hands!
  • Once the beaten egg has been folded into the flour et-all, and has become a dough, add your butter
  • Squeeze the butter with your hands into your dough, folding it over and over until you feel the dough begin to melt and it looks to be fully mixed - You can pound it, fold it and push it between your fingers (messy, but effective)
  • With your sticky, buttery, delicious dough ready, add your almonds and chopped dates into the dough
  • Again, with your hands, fold and pound the dough into submission - it will get sticky, so add some flour to your hands and sprinkle a little into the dough as you go
  • Spread a thin layer of flour onto a cutting board or your counter - lay your dough lengthwise across it and lengthen your dough
  • With a knife, cut the pieces into a desired size and place on a cookie sheet cover with parchment paper
  • Bake for 15 minutes or until you begin to notice the scones are tough on the outside and still soft on the inside
And then you are ready to snack!