Nature's Power Fruit
Vector Smart Object
of the Sea Otter Classic
Date Cranberry Orange Scones
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16 fl. Ounces cups flour
45 mL date paste
15 mL grated orange peel
10 mL baking powder
2 mL salt
1 mL baking soda
75 mL unsalted butter, cut into small cubes and frozen
125 mL dried cranberries
125 mL Medjool dates, pitted and chopped
50 mL orange juice
50 mL half and half
1 large egg
15 mL milk
Preheat oven to 200°˚C. Line a baking sheet with parchment paper. Set aside.
Place flour, date paste, orange peel, baking powder, salt, and baking soda in a food processor. Blitz to fully combine. Add butter and blitz to a coarse crumb consistency.
Place orange juice, half and half, and egg in a large bowl. Whisk until smooth. Add cranberries and Medjool dates and stir to combine. Add the flour mixture and stir until a soft dough forms.
Transfer dough to a lightly floured surface and knead 10-12 times, flouring and scraping as necessary. Form the dough into a 20-22.5 centimeters disk. Cut the disk into 9 equal wedges.
Carefully transfer the wedges to the lined baking sheet and brush the tops with milk. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack before serving.
Total Time: 40 minutes
Nutritional analysis per serving:
calories: 258.1 fat-grams: 8.6 carb-grams: 39.2 protein-grams: 3.9
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