If you’ve followed this blog for a while, you know that I’m a scone addict. Here I go again. Maybe it’s the approaching change of season that had me craving scones this week. Whatever the reason, this one’s a winner. Add a handful of chopped pecans or hazelnuts to the mix, if you like.
For the scones:
2 cups all-purpose flour
1/3 cup brown sugar, packed
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup (1 stick) cold butter, cut into ¼-inch dice
1 cup half & half, divided
½ cup chopped dates
For the drizzle:
1 cup confectioners’ sugar
1 tablespoon milk
½ teaspoon pure vanilla extract
1. Preheat oven to 425 degrees. Stir together the first 5 ingredients in a large bowl. Add the chilled butter pieces and, with a pastry blender or food processor, cut the butter in until the mixture is crumbly and resembles small peas. Freeze for 5 minutes. Add all but 2 tablespoons of the half & half, along with the chopped dates, stirring until dry ingredients are just moistened. Do not overmix.
2. Turn the dough out onto a lightly floured work surface and, with floured hands, gently shape into an 8-inch round. Cut round into 8 wedges and place ½-inch apart on a lightly greased baking sheet. Brush tops with the remaining 2 tablespoons of half & half. Bake for 13 to 15 minutes, until golden.
3. Stir together the confectioners’ sugar, milk, and vanilla, adding more milk if necessary to create desired consistency. Drizzle over the scones.