Date Scones
Here's my beef on scones: They are supposed to be dry and not very sugary to begin with. Why is everyone making them to taste like muffins? Honestly. So here is a true scone recipe. Refined sugar free, not gluten free.
Ingredients:
2 cups all purpose baking flour
1/4 cup raw sugar
1/3 cup butter sliced (or coconut oil)
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped dates
1/2 cup milk
4 tbsp maple syrup
Preheat oven to 400 degrees F
Combine dry ingredients on one bowl. In a separate bowl combine wet ingredients. Then blend in butter to the dry ingredients. Then blend in the wet ingredients. Blend just until the dough is wet and sticky. On a floured surface kneed your dough mixture lightly then rolling to a ball roughly 8-9 inch. Place on a cookie sheet, then using a pizza cutter, cut into the dough to make wedges.
Bake 15 minutes, cut the dough with a pizza cutter again. Bake another 15 minutes or until it is golden brown.
Ingredients:
2 cups all purpose baking flour
1/4 cup raw sugar
1/3 cup butter sliced (or coconut oil)
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped dates
1/2 cup milk
4 tbsp maple syrup
Preheat oven to 400 degrees F
Combine dry ingredients on one bowl. In a separate bowl combine wet ingredients. Then blend in butter to the dry ingredients. Then blend in the wet ingredients. Blend just until the dough is wet and sticky. On a floured surface kneed your dough mixture lightly then rolling to a ball roughly 8-9 inch. Place on a cookie sheet, then using a pizza cutter, cut into the dough to make wedges.
Bake 15 minutes, cut the dough with a pizza cutter again. Bake another 15 minutes or until it is golden brown.