Lemon Date Scones
For me, starting a new year always means change. In the best possible way of course. To mark 2014, I have started going back to school. Yes, my life has officially gained momentum as I narrow in on where I want to take my career. So, not only am I working full-time, but I am also studying Public Relations and Communications. This means that suddenly, my ‘me-time’ has become significantly more valuable.
To both celebrate and to reward myself, I decided to make these lemon and date scones. And oh, are these ever decadent! These buttery, dense, and slightly sweet pastries seem to make me reminisce about high tea services, big fancy hats, and holding a teacup with the pinky finger standing at attention. They induce calmness with their lemony scent and sugary date pieces, especially when paired with your favourite cup of tea.
Have you got something to reward yourself for? And yes, if you ask me, waking up this morning and actually making it to work on time does count.
Lemon Date Scones
– 3 cups all-purpose flour
– 1/2 cup (1 stick) of unsalted butter, cold
– 1/3 cup granulated sugar, plus more for sprinkling
– 1 tbsp baking powder
– 1/4 tsp salt
– 3/4 cup plus 3 tbsp of cream (I used 15%, but 35% would be even richer!)
– 2 large eggs
– 1 and 1/2 tsp vanilla extract
– zest of one lemon
– 1 cup chopped dates
1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. In a food processor or electric mixer with the paddle attachment, stir together the flour, sugar, butter, salt, and baking powder at low speed until it resembles wet sand.
3. Add 3/4 cup of the cream, eggs, vanilla, and zest and mix just until combined. Place the dough onto a well-floured surface, and gently knead the chopped dates into the mixture. Form the dough into a round disc, and cut it into 8 or 10 scone triangles. Alternatively, you can cut out rounds with a scone cutter.
4. Transfer the pieces to the baking dish, and brush with the remaining cream and sprinkle sugar on top if you wish. Bake for 16-20 minutes, or until they are firm to the touch and have turned golden brown.
Serve with butter, whipped cream, or clotted cream, as well as your favourite jam and/or jelly. Tiny tea sandwiches and big fascinator hats are optional.
Recipe adapted from Martha Stewart