Makes 12 scones
|4||tablespoons sugar, divided|
|1/4||teaspoon ground cinnamon|
|2||cups all-purpose flour|
|2-1/2||teaspoons baking powder|
|5||tablespoons cold butter|
|1/2||cup chopped pitted dates|
|1/3||cup half-and-half or milk|
- Preheat oven to 425°F. Combine 2 tablespoons sugar and cinnamon in small bowl; set aside. Combine flour, remaining 2 tablespoons sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in dates.
- Beat eggs in another small bowl with fork. Add half-and-half; beat until well blended. Reserve 1 tablespoon egg mixture. Stir remaining egg mixture into flour mixture until soft dough clings together and forms ball.
- Turn out dough onto well-floured surface. Knead gently 10 to 12 times. Roll dough into 9X6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Cut each square diagonally in half. Place triangles 2 inches apart on ungreased baking sheets. Brush with reserved egg mixture; sprinkle with reserved cinnamon-sugar mixture. Bake 10 to 12 minutes or until golden brown. Immediately remove from baking sheets; cool on wire racks 10 minutes. Serve warm.
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