Coffee Date Scones Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Coffee Date Scones Recipe | The Nibble Webzine Of Food Adventures
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RECIPE: Coffee-Date Scones

[1] Coffee date scones (photos #1 and #4 © Nescafé).

[2] Scones can be round or triangular. The triangular shape is an old one that comes from cooking scones in a frying pan over the fire, then cutting the cooked circle into pie-shape triangles (photo © King Arthur Baking Company).

Bowl of Dates
[3] Dates are among the sweetest fruits in the world, with a concentration of natural sugar. They’re great for baking, snacking, in green and chicken salads, on oatmeal and much more; and can be substituted for raisins, dates and other dried fruits (photo © Bard Valley Natural Delights).

[4] Nescafe Taster’s Choice coffee granules. Here’s the difference between coffee granules and instant coffee.


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:

  • For the dates: raisins or other dried fruits (apricots, blueberries, cherries, cranberries, etc.)
  • For the granulated sugar: raw sugar (demerara, turbinado—the difference types of sugar). Raw sugar provides more of a crunch.
  • Extras: Add 1/8 to 1/4 cup chopped pecans or chocolate chips. Or, substitute chocolate chips for all of the dried fruit, for a mocha chip scone.

    Prep time is 12 minutes, cook time is 10-12 minutes.

    Ingredients For 10 Scones

  • 1/2 cup Carnation® Evaporated Milk
  • 1 tablespoon Nescafé Taster’s Choice House Blend 100% Pure Instant Coffee Granules
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped dried dates
  • 1 tablespoon raw or granulated sugar
  • For serving: butter and/or jam

    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.

  • Cranberry Scones
  • Lavender Scones
  • Sundried Tomato Scones

    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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