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- Savory Date & Cheddar Scone
-
- 3 Cups All-Purpose Flour
- 1/3 Cup Granulated Sugar
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 3/4 Cup Butter
- 1 Cup Buttermilk
- 2 Eggs
- 1/4 Cup Date Puree
- 1 Cup Chopped Dates
- 1 Cup Sharp Cheddar Cheese
- 3 Scallions, Sliced
- 1 Small Jalapeno, seeds removed, diced
- Milk for brushing
- Coarse Sugar and Coarse Salt for sprinkling
- Directions
- 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.
- Provided by:
- Natural Delights Medjool Dates
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Cherry-Topped Cheesecake
Ingredients
FOR THE CRUST:
24 chocolate wafer cookies
3 tbsp. sugar
1/2 stick salted butter, melted
FOR THE FILLING:
12 oz. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla extract
2 large eggs
1/4 c. sour cream
FOR THE TOPPING:
2 c. fresh Bing or other sweet cherries, pitted and halved (about 12 ounces)
1/3 c. sugar
1/2 c. plus 1 tablespoon water
4 tsp. cornstarch
1 tbsp. fresh lemon juice
Directions
For the crust: Preheat the oven to 350 ĚŠ. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling.
For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely.
For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes.
In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes.
Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.
