Date Pecan Scones
Indulge in the buttery, crumbly delight of these Date Pecan Scones, a perfect balance of sweetness and nutty richness. Packed with tender pieces of dried dates and crunchy pecans, these scones offer a satisfying texture and flavor in every bite. The recipe comes together effortlessly with pantry staples and a quick preparation time of just 15 minutes, making it ideal for a cozy breakfast, brunch gathering, or afternoon tea. A golden egg wash gives the scones a lovely, bakery-style finish, while the subtle hint of vanilla in the cream-based dough adds a touch of warmth. Serve them warm with a drizzle of honey or a dollop of clotted cream for the ultimate treat. Perfect for anyone seeking an easy yet impressive baked good, these Date Pecan Scones are a must-try for lovers of sweet-savory combinations!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter
- 0.75 cups Chopped dried dates
- 0.5 cups Chopped pecans
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 unit Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes, and using your fingertips or a pastry cutter, incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the chopped dates and pecans, ensuring they are evenly distributed.
In a small bowl, whisk together the heavy cream and vanilla extract. Pour the wet mixture into the dry ingredients and gently mix until the dough comes together. Do not overmix; the dough should be slightly shaggy.
Turn the dough onto a floured surface and pat it into a circle about 1-inch thick and 8 inches in diameter.
Using a sharp knife or pastry cutter, divide the circle into 8 equal wedges (like slicing a pizza).
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the tops of the scones lightly with the egg wash for a golden finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 15.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
