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Date Cranberry Orange Scones
  • - 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
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.
Provided by:
Natural Delights

Where You Can Buy Ingredients:

Bard Date Company (Powered by Peanut Patch)

Yuma, AZ, 85364
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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