Date And Oat Scones With Homemade Date Butter Recipes

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DATE AND OAT SCONES WITH HOMEMADE DATE BUTTER



Date and Oat Scones with Homemade Date Butter image

Provided by Claire Robinson

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 9

2 cups plus 2 tablespoons self-rising flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups plus 1 tablespoon organic heavy cream
1 cup finely chopped medjool dates (8 to 10 dates) (you can also pulse these in food processor until finely chopped)
1/3 cup quick old-fashioned oats
2 cups organic heavy cream
1 teaspoon granulated sugar
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • For the scones: In a medium bowl, mix 2 cups of the flour, the sugar and salt. Stir in 1 1/2 cups of the cream and mix until it forms a dough. Use the remaining 2 tablespoons flour if the mixture seems too wet.
  • On a lightly floured work surface knead the dough gently 3 to 4 times, working in 3/4 cups of the dates, and pat it out to a 1/2-inch thick and 10-inch diameter circle. Cut the circle into 10 equal wedges and transfer to a baking sheet. Brush the top with the remaining 1 tablespoon heavy cream and pat the oats on top until they stick. Bake in the middle of the oven until golden, about 15 minutes.
  • For the date butter: Place cheesecloth over a sieve and place over a medium bowl. Set aside.
  • In a stand mixer fitted with the whisk attachment, add the cream and whisk on medium-high speed. When the cream starts to split and there is solid butter and liquid at the bottom of the bowl you are done. Place the butter into the cheesecloth and wrap it tightly. Squeeze out all the liquid from the butter.
  • Transfer 1/2 cup of the butter to a food processor. Add the remaining 1/4 cup chopped dates, the sugar and salt to taste and pulse until well combined. Transfer to a ramekin. You can save the remaining butter in the fridge for 2 weeks. Serve the date butter with the scones.

SCOTTISH OAT SCONES



Scottish Oat Scones image

These are delicious and won't last long.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 9

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
  • Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g

OATMEAL DATE DROP SCONES



Oatmeal Date Drop Scones image

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Date     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12 scones

Number Of Ingredients 11

3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 tablespoon vanilla extract
2 1/4 cups cake flour (not self-rising)
1 cup old-fashioned rolled oats
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup chopped pitted dates

Steps:

  • In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)

OATMEAL SCONES



Oatmeal Scones image

Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."

Provided by Taste of Home

Time 40m

Yield 8 scones.

Number Of Ingredients 11

1 cup quick-cooking oats
1-3/4 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans, toasted
1 egg
2/3 cup buttermilk
1/4 teaspoon ground cinnamon

Steps:

  • Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

Nutrition Facts :

CINNAMON DATE SCONES



Cinnamon Date Scones image

My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
4 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cubed
2/3 cup chopped dates
2 eggs, lightly beaten
1/3 cup milk
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 244mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL SCONES



Oatmeal Scones image

Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.

Provided by Barb G.

Categories     Scones

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt, necessary
1/3 cup sugar or 1/3 cup Splenda sugar substitute
3/4 cup unsalted butter, cold, cut into bits
1 1/3 cups old fashioned oats
1/2 cup dried currants, raisins or 1/2 cup dried cranberries
1/2 cup milk (I use buttermilk) or 1/2 cup buttermilk (I use buttermilk)
1 large egg, lightly beaten
1 cup apple butter (served with)

Steps:

  • Preheat oven to 375 degrees.
  • Combine first 5 ingredients in a food processor or bowl.
  • Add butter and process until it resembles coarse meal.
  • Add oats, currants and buttermilk and stir mixture until dough just sticks together.
  • (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
  • Roll out dough to 1 inch thickness.
  • (in circle) cut into pie shaped pieces or cut with cookie cutter.
  • Arrange on a slightly greased baking sheet.
  • Gently brush scones with egg and bake 20 minutes or until golden.
  • Serve with Apple Butter.
  • Enjoy.

Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4

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