Easy Scone Recipe

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˚ F 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.