DATE NUT SCONES
You can make a big batch and freeze them for the future. They'll be there ready and waiting to pop in the toaster oven when you need a bread-like treat!
Provided by Alma Schneider
Categories Breakfast Gluten Free Paleo Snack
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lay parchment paper on a baking sheet.
- In a medium-sized bowl, combine almond flour, coconut flour, salt, and baking soda.
- In another bowl, whisk eggs, mashed banana, cooled coconut oil or softened butter, and vanilla.
- Pour wet mixture into dry ingredients and stir to combine.
- Add cacao nibs, nuts, and chopped dates.
- Spoon batter into 2-3 tbsp lumps onto parchment paper lined baking sheet and bake for 20-30 minutes or until golden brown.
DATE-NUT SCONES
Provided by cjconrad84
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine dry ingredients. Cut in butter. Mix liquids, add and stir to combine. Knead in dates and nuts. Pat into a 9-inch diameter circle on greased baking sheet. Brush with egg yolk-water glaze if desired. Cut into wedges. Bake at 375 degrees F for 25-30 minutes.
DATE NUT SCONES RECIPE
Provided by About a Mom
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking sheet or use a well seasoned baking stone.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don't worry if the dough is sticky - it's supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed.
- On your prepared baking sheet or stone, pat the dough into a 9-inch-diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also.
SPICED DATE & NUT SCONES
Walnuts and dates make an appealing combination in these light and tender pastries. (This recipe is from the book "The Vegan Sourcebook".)
Provided by mielhollinger
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
- Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
- Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
- Place the flaxseeds in a dry blender and grind them into a powder.
- Add the water and blend until a gummy mixture is achieved, about 30 seconds.
- Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
- Pour into the flour mixture and mix just until everything is evenly moistened.
- Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
- (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
- Combine the sugar with the cinnamon in a small bowl.
- Sprinkle the mixture generously over the top of the scones.
- Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
- With a spatula, transfer the scones to a cooling rack.
- Serve hot or warm.
- Cool leftovers completely before storing in an airtight container in the refriderator for future use.
WALNUT SCONES
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
Provided by Cassie Best
Categories Afternoon tea, Snack, Supper
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
- Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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