These scones are a perfect way to have a simple delicious breakfast pastry without a lot of work in the kitchen. Serve with butter and your favorite jam, jelly or preserves.
Yield: 10 to 12 scones
3 1/2 cups bread flour
1/2 cup sugar, plus a little extra for the top of your scone.
2 Tbsp. baking powder
2 tsp. Kosher salt
2 Tbsp. grated orange zest
1/2 cup fresh Medjool dates, pitted and roughly chopped
1/2 cup dried Mandarin oranges, roughly chopped
1/2 cup whole roasted almonds, roughly chopped, lightly salted or no salt at all
2 1/3 cups heavy cream
1 egg, beaten with 2 Tbsp heavy cream for brushing the tops
Non stick cooking spray
Using a stand mixer with a paddle attachment, combine the sugar, flour, baking powder and salt.
Mix on low speed for one minute.
Add orange zest, dates, almonds and oranges to the flour mixture and blend again for 30 seconds on low speed.
Add the cream and mix on low just until the ingredients are combined
Put the dough onto the counter and knead in any unmixed dry ingredients.
Press into a disc about one inch thick.
Cut the disc into 10 to 12 pieces depending on the size you like.
Freeze for at least overnight as freezing improves the texture. You can pull individually wrapped scones out of your freezer and bake them frozen.
Preheat your oven to 350 degrees.
Lightly grease a baking sheet with the non stick cooking spray.
Arrange the scones on the baking sheet at least one inch apart.
Brush the tops with the egg and cream mixture and evenly sprinkle sugar over the top of the scone.
Bake for 15 minutes and turn the pan 180 degrees. Bake for another 15 minutes. Scones should be golden brown.
Remove from oven and allow to cool for a few minutes then remove to a screen to cool completely before eating if you have the self control.
I typically can’t wait for them to cool. I’ll have the butter and jam waiting when they come out of the oven and eat one as soon as they’re cool enough to not burn my mouth. I highly recommend you do the same.
Try this recipe variation
Pistachio and dried cherry scone
1/2 cup of roughly chopped pistachios for the almonds.
1 cup roughly chopped dried tart cherries for the Mandarin oranges and dates