Wednesday, February 19, 2014

Whole Wheat Date Almond Scones with Allspice Glaze

These are now a delectable addition to my scone recipe collection. The event was a girls brunch a few weekends ago at out PA house. I made a galette as the main attraction and these as a sweet addition.

It was too late when I realized the quart of cream was back in NYC and not in PA. I had already mixed the dry ingredients together and had integrated the butter. So I used what I had on hand which was 1% milk. It worked perfectly and the scones weren't compromised in either taste or texture.

I have been making a lot of raw cookies with dates lately so there were plenty on hand and the perfect complement to the raw almonds also chopped up and thrown in the batter.

My abundance of allspice problem is no secret, so this was the perfect excuse to unload yet another tablespoon. Allspice glaze was the perfect complement to the whole wheat brown sugary, datey, almondy deliciousness that make up these scones. 

Once I finished them. I took the plate outside to photograph them, broke off a piece, put it in my mouth, died and went to heaven. They were a huge hit with the girls as well. 

Whole Wheat Date Almond Scones with Allspice Glaze

For the Scones:

  • 2 cups whole wheat flour
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold butter cut into pieces
  • 1 cup milk (I used 1%)
  • 1 teaspoon vanilla extract
  • 1 cup chopped dates
  • 1 cup chopped raw almonds

  • Preheat oven to 450 degrees F.
  • Line a baking sheet with parchment paper
  • Place flour, sugar, baking powder and salt in a food processor and pulse until combined.
  • Add the butter pieces and pulse again until the butter and flour mixture has become crumb consistency. 
  • Add milk and vanilla and pulse until the dough is wet thoroughly and then add the dates and almonds.
  • Pat out into a circle on a lightly floured surface.
  • Using a sharp knife cut the circle into 8 pieces (or use a cutter to make circles or other shapes)
  • Place on baking sheet and brush with cream.
  • Bake for 15 minutes or until scones turned lightly brown.
  • Remove from oven and transfer to a wire rack until they have cooled completely.
  • If desired, glaze using the recipe below.

For the Allspice Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon allspice powder
  • Whisk all the ingredients together.
  • Pour over cooled scones and wait until the glaze hardens before serving.

1 comment:

  1. Isn't is great when you have to substitute one ingredient for another (that you've never tried before) and it works out perfectly! The scones look scrumptious with or without that lovely spicey glaze.


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