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Savory Date & Cheddar Scone
1. Preheat oven to 425F and line a large baking sheet with parchment paper. 2. Place the flour, sugar, baking soda, baking powder, salt and butter in a bowl fit for the mixer and a dough hook and use a pastry cutter or a fork to cut the butter into the flour mixture until crumbly. 3. Add in the buttermilk and remaining ingredients (minus the sugar and salt for sprinkling) and use the mixed on low with the dough hook to fully incorporate the ingredients but do not over work the dough! 4. Remove the dough out onto a surface and form an 8 inch round roughly 1 1/2 inches thick. Using a large, sharp knife, make 8 wedges for large scones. 5. Place the wedges on the baking sheet lined with parchment paper and brush with milk and sprinkle with coarse sugar and coarse salt. 6. Bake in the oven for 30 minutes until firm and golden brown on top. *While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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