Date Drop Scones

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).

It is thought that the name comes from the Stone of Destiny (or Scone). Scottish kings have been crowned upon this stone for more than a thousand years. The present British Queen Elizabeth II was crowned on the Stone in 1953. The original version of scones was made with oats and griddle baked. Today they are flour-based and baked in the oven and come in various shapes (triangles, rounds, squares, and diamonds).

Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious scones.

Date Drop Scones

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup chopped dates
1 egg, beaten
2/3 cup buttermilk

Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, sift together flour, sugar, baking powder, salt, baking soda, and nutmeg. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in dates. Add egg and buttermilk; stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Drop by heaping tablespoonfuls onto prepared baking sheet, 2 inches apart to allow for spreading, making 10 mounds. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.

Yields 10 scones.

Freezing Scones

Freezing baked scones: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Freezing unbaked scones: When the dough is made and patted into circles or cut into 8 wedges/circle, put on a cookie sheet and place, uncovered in the freezer. It will take about an hour for the dough to freeze firm. Once the dough is firm, put frozen scones into a zip-lock bag and return them to the freezer. When you are ready to bake, simply take out as many as you want, and let them sit on the kitchen counter on a piece of foil or parchment paper while you preheat the oven. They should only be allowed to thaw only as long as it takes the oven to preheat. Once the oven is preheated, put the scones onto a fresh sheet of parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4-5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).