Penny's Apple-Date Scones
Penny's Apple-Date Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine, firm |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
rolled oats
rolled, old fashioned or quick-cooking |
|
| ½ | cup |
apples
unpeeled, chopped |
*
|
| ¼ | cup |
dates
chopped, or raisins, or dried blueberries, canberries |
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine, firm |
|
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
rolled oats
rolled, old fashioned or quick-cooking |
|
| 118 | ml |
apples
unpeeled, chopped |
*
|
| 59 | ml |
dates
chopped, or raisins, or dried blueberries, canberries |
|
| 1 | each |
eggs
|
|
| 79 | ml |
light cream (half&half)
|
|
Directions
Preheat oven to 400℉ (200℃).
Cut the margarine into the flour, sugar, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs.
Stir in the oats, apple and dates.
Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball.
Turn the dough onto a lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet.
Cut into 8 wedges or squares whichever way you prefer, but do not separate.
Brush with half and half and sprinkle with sugar, if desired.
Bake for 16 to 18 minutes, or until golden brown.
Immediately remove from the cookie sheet; carefully separate the wedges.
Serve warm.
