Date + Pecan Scones
Ingredients
The scone mixture
-
1
cup
White Whole Wheat Flour
-
½
cup
Spelt Flour
-
½
cup
Oat Bran
-
¼
cup
Natural Cane Sugar
-
½
tsp
Sea Salt
-
½
tsp
Freshly Ground Nutmeg
-
2¼
tsp
Baking Powder
-
⅓
cup
Chopped Pecans
-
5
pieces
Medjool Dates, cut in small pieces
-
6
Tbsp
Butter, cold
-
1
piece
Egg
-
¾
cup
Heavy Cream
-
1
Tbsp
Orange Zest
For garnish
Instructions
- Preheat the oven to 400°F.
- Mix the flours, oat bran, sugar, salt, nutmeg, and baking powder together, then add the chopped pecans and dates.
- Cut the cold butter into chunks and work it into the flour mixture with your fingers until it resembles small pebbles.
- Whisk together the egg, cream, and orange zest, then add about ¾ of the cream to the flour mixture and stir minimally until a shaggy dough forms. Chill in the fridge for 20 minutes.
- On a floured surface, divide the dough into two disks about 1.5 inches thick. Cut into triangles and place on a parchment-lined baking sheet.
- Brush the tops with remaining cream and sprinkle with turbinado sugar.
- Bake for 16-18 minutes, rotating the tray halfway through. Allow to cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
5g
Sodium
200mg
Cholesterol
40mg
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