Pecan and Date Scones
 
Makes 8 scones
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon (20 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ cup (87.5 grams) chopped dates
  • ½ cup (57 grams) chopped Schermer pecans
  • ¾ cup (180 grams) cold heavy whipping cream
  • 2 teaspoons (8 grams) vanilla extract
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Maple Glaze (recipe follows)
Instructions
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in dates and pecans. Add cold cream and vanilla, stirring with a fork just until dry ingredients are moistened.
  3. Turn out dough onto a lightly floured surface, and gently knead until it comes together. Press dough into a 7-inch circle, 1 inch thick. Using a sharp knife or bench scraper, cut dough into 8 wedges. Place on prepared pan.
  4. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush dough with egg wash.
  5. Bake until golden brown, 24 to 28 minutes. Let cool on pan for 5 minutes. Dip top of scones in Maple Glaze. Let set. Serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/pecan-date-scones/