An authentic easy scone recipe that creates a buttery, crunchy and oh so slightly sweet scone with your favorite fruit.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Category:Easy Homemade Scones
½ cup walnuts (or other nut), toasted
2 ¼ cups all purpose white flour
1/3 cup packed dark brown sugar
2 ¼ teaspoons baking powder
½ teaspoon salt.
1 stick cold unsalted butter
1/3 cup heavy whipping cream (may sub milk)
1 large egg
1 teaspoon pure vanilla extract
¼ teaspoon grated orange peel
8 oz. dates, chopped
egg yolk for basting
Start off by toasting your nuts in a 325˚ F oven for 8 minutes.
While the nuts are toasting, whisk or process 2 ¼ cups all purpose white flour, 1/3 cup packed dark brown sugar, 2 ¼ teaspoons baking powder and ½ teaspoon salt.
Cut in or process 1 stick of cold unsalted butter until you get coarse crumbs. Set aside.
In another bowl, whisk together 1/3 cup heavy whipping cream (may sub milk), 1 large egg, 1 teaspoon pure vanilla extract and ¼ teaspoon grated orange peel.
Using your food processor or whisk, add the creamy orange mixture to the flour mixture. Work the dough until you get a nice solid ball. It will be moist, but not sticky.
On a lightly floured surface, gently fold in ½ cup chopped toasted nuts and 8 oz. chopped dates until dispersed evenly.
Pat the dough down into an approximate 9 inch circle and place on a greased baking sheet. With a serrated knife, cut the circle into wedges.
Brush the entire top and sides with some egg yolk mixed with a bit of water.
Bake in a preheated 375 degree oven for 20 minutes. Then pull them apart ever so slightly to allow more air flow and bake another 8-10 minutes. Scones are done when a toothpick inserted into the tip of the triangle comes out clean.
Remove the scones to a wire rack and let cool for 5 minutes.
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