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Date Cranberry Orange Scones

Provided by:

Natural Delights

Ingredients:

- 2 cups flour
- 3 tablespoon date paste
- 1 tablespoon grated orange peel
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup unsalted butter, cut into small cubes and frozen
- ½ cup dried cranberries
- ½ cup Medjool dates, pitted and chopped
- ¼ cup orange juice
- ¼ cup half and half
- 1 large egg
- 1 tablespoon milk

Directions:

Preheat oven to 400˚F. Line a baking sheet with parchment paper. Set aside. Place flour, date paste, orange peel, baking powder, salt, and baking soda in a food processor. Blitz to fully combine. Add butter and blitz to a coarse crumb consistency. Place orange juice, half and half, and egg in a large bowl. Whisk until smooth. Add cranberries and Medjool dates and stir to combine. Add the flour mixture and stir until a soft dough forms. Transfer dough to a lightly floured surface and knead 10-12 times, flouring and scraping as necessary. Form the dough into an 8-9 inch disk. Cut the disk into 9 equal wedges. Carefully transfer the wedges to the lined baking sheet and brush the tops with milk. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack before serving.