Date And Oat Scones With Homemade Date Butter Recipes

DATE AND OAT SCONES WITH HOMEMADE DATE BUTTER

Steps:

• Preheat the oven to 425 degrees F.
• For the scones: In a medium bowl, mix 2 cups of the flour, the sugar and salt. Stir in 1 1/2 cups of the cream and mix until it forms a dough. Use the remaining 2 tablespoons flour if the mixture seems too wet.
• On a lightly floured work surface knead the dough gently 3 to 4 times, working in 3/4 cups of the dates, and pat it out to a 1/2-inch thick and 10-inch diameter circle. Cut the circle into 10 equal wedges and transfer to a baking sheet. Brush the top with the remaining 1 tablespoon heavy cream and pat the oats on top until they stick. Bake in the middle of the oven until golden, about 15 minutes.
• For the date butter: Place cheesecloth over a sieve and place over a medium bowl. Set aside.
• In a stand mixer fitted with the whisk attachment, add the cream and whisk on medium-high speed. When the cream starts to split and there is solid butter and liquid at the bottom of the bowl you are done. Place the butter into the cheesecloth and wrap it tightly. Squeeze out all the liquid from the butter.
• Transfer 1/2 cup of the butter to a food processor. Add the remaining 1/4 cup chopped dates, the sugar and salt to taste and pulse until well combined. Transfer to a ramekin. You can save the remaining butter in the fridge for 2 weeks. Serve the date butter with the scones.

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

CINNAMON DATE SCONES

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

OATMEAL DATE DROP SCONES

Steps:

• In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)

DATE OATMEAL BARS

Steps:

• Preheat oven to 350°. Place dates, water and sugar in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring constantly., In a large bowl, mix oats, flour, brown sugar, baking soda and salt; stir in melted butter and egg white. Press half of the mixture into an 8-in. square baking pan coated with cooking spray. Spread carefully with date mixture; top with remaining oat mixture. , Bake until lightly browned, 20-25 minutes. Cool in pan on a wire rack. Cut into bars.

VANILLA AND DATE SCONES

Steps:

• Heat oven to 220deg and line a baking tray with baking paper.
• Put flour, brown sugar and butter into food processor and mix until ingredients are fully combined. Add buttermilk and vanilla. Pulse until just combined.
• Cut dates in half, remove stones and any stalk heads then add to the mixture and mix and pulse for a second or two - not too long if you want the dates to remain chunky.
• As the dough will be quite sticky, rub flour on your hands then collect it into a ball and gently knead it into shape. Toss on a sheet of baking paper sprinkled with flour and shape into a rectangle about 3cm thick. Cut the dough in half longwise, then cut each half into four pieces. Transfer pieces to baking tray leaving room to spread, and bake for 10-12 minutes or until scones are a rich golden colour and sound hollow when tapped.
• NOTE: If you don't have a food processor, rub the butter and flour together with tips of fingers then mix in sugar, buttermilk and vanilla until just combined. Cut dates up and add to mix, stirring to combine.

STARBUCKS DATE SCONES

Steps:

• Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
• Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.