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Author Notes: These scones are perfect for a fall morning. They are packed with dates, pecans and cocoa nibs giving them an intense nutty flavor. (tendingthetable.com) —Sasha Swerdloff
- 2 cups All -purpose flour
- 1/4 cup Wheat germ
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/4 cup Brown sugar
- 1 Vanilla bean
- 1/2 cup Unsalted butter, chilled
- 1 cup Whole milk
- 1 Egg
- 2/3 cup Dates, pitted and chopped
- 1/3 cup Cocoa nibs
- 1/3 cup Pecans, coarsely chopped
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- In a large bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt and cinnamon. Measure the sugar into a separate bowl. Split the vanilla bean in half lengthwise and scrape the seeds into the bowl with the sugar. Using your fingers, rub the vanilla into the sugar until fragrant. Add the sugar and vanilla bean mixture to the dry ingredients.
- Cut the butter into ½ inch pieces and add it to the bowl with the dry ingredients. Rub the butter between your fingers until it crumbles into dime sized pieces.
- Whisk together the egg and milk until combined. Pour the egg and milk mixture over the dry ingredients and mix with your hands until the dough comes together.
- Add the dates, cocoa nibs and pecans and mix until incorporated.
- Turn the dough out onto a lightly floured work surface, divide it in half and shape it into two rectangular logs about 1/2 inch thick, 3 inches wide, and 9 inches long. Cut each log into 4 equal pieces and then cut each piece into two triangles.
- Place the scones on the prepared baking sheet and bake for 20-30 minutes or until golden brown. Serve with soft, salted butter.
- This recipe was entered in the contest for Your Best Breakfast Baked Good