We made these Nescafé Coffee-Date Scones (photo #1) for brunch this weekend, served warm with optional butter and jam.
Not surprisingly, they go great with coffee!
Substitutions & Additions:
Prep time is 12 minutes, cook time is 10-12 minutes.
Ingredients For 10 Scones
1. PREHEAT the oven to 425°F. Lightly grease a large baking sheet.
2. COMBINE the evaporated milk and coffee granules in small bowl; stir until the coffee is dissolved.
3. COMBINE the flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in the butter with pastry blender or two knives, until the mixture resembles coarse crumbs. Stir in the coffee mixture, dates and vanilla extract until the mixture forms a soft dough.
4. KNEAD 5 to 7 times on a lightly floured surface. Gently pat or roll into a 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter and place on the prepared baking sheets. Sprinkle 1 tablespoon of sugar over the tops.
5. BAKE for 10 to 12 minutes or until lightly browned. Serve warm.
One of the first fruits domesticated in the Middle East (around 5000 B.C.E.), dates are now grown in the Bard Valley of Southern California.
Like apricots, cherries, olives, peaches, plums and others, dates are a stone fruit, with a large pit in the middle.
Called “natures’s candy,” dates are naturally fat-free, packed with nutrients and an excellent source of quick energy.
Dates are high in potassium and fiber, supplying 24% of your daily recommended fiber in just one serving (about 6 dates).
Middle Easterners use dates in omelets for breakfast, and in sauces for veal or lamb.
Larger varieties ike the Medjool can be stuffed with cheeses, nuts or even peanut butter.
They’re great for baking, snacking, in green and chicken salads, on oatmeal, in stuffings, smoothies, and made into chutney. They can be substituted for raisins, dates and other dried fruits in any recipe.
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