Orange Date Scones

Orange Date Scones | Hansen-Spear Funeral Home - Quincy, Illinois

I found a scone recipe in my mother’s recipe box as we have been going through the items from their house.  The recipe is from my aunt, my mother’s sister.  My grandparents, Philip and Dorothy Agee, owned and operated the 6th Street Cafeteria in Quincy.  Their involvement in the food business gave my mom and aunt an introduction to some unique ideas in the kitchen as they grew up.  It was a lot of fun going through the recipe box and finding old recipes.

I’ve always loved scones, but thought they were too hard to make.  Once I had read through the recipe, I realized that it was really quite simple, and it was an easy to make the changes to allow them to be gluten-free.

I’m not sure I have a favorite…I don’t think this could be a bad scone recipe no matter what you put in it.  My boys, Brady and Seth, asked me to make chocolate chip scones and they were very good.  I think of these delicious treats at the holiday’s (Christmas and Easter) or when we are having guests for a meal.

Enjoy,
Anne

 

 

Orange Date Scones

Ingredients:

2 cups all purpose flour or gluten free flour
1/3 cup plus 1 tsp sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
8 T (1 stick) unsalted butter (frozen)

 

In a medium bowl – Add dry ingredients
Grate the butter over the dry ingredients using the large holes of a cheese grater
Use a fork and/or your fingers to mix until it resembles coarse meal

Add the date mixture.

Mix the following ingredients in small bowl:
½ cup dates, diced
¼ tsp orange oil
1 tsp water

Add the sour cream and egg mixture.

In a small bowl mix these ingredients:
½ cup sour cream or plain Greek yogurt
1 large egg

Use your hand to press the dough into a ball against the sides of the bowl.  The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.

Place the dough on a lightly floured surface and pat into a 718” circle about ¾” thick.  Sprinkle with the remaining sugar.

Use a spatula or knife to cut the scones into 8 triangles.  Place them in circular fashion on the parchment lined cookie sheet about a half inch apart.

Oven – 400 Bake ~ 14-15 minutes
Oven shelf – low middle position

Mix these ingredients for the glaze:
1 cup powdered sugar
½ tsp orange oil
2 T milk

Let the scones rest a minute before glazing.

Serve warm

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To try these other scone varieties,
replace the dates and glaze as follows.

Lemon Blueberry Scones:
zest of one lemon
1/2 cup dried blueberries
1 tsp water

Lemon glaze:
1 cup powdered sugar
1/2 tsp lemon oil
2 Tbsp milk

Cherry Almond Scones:
1/4 tsp almond oil
1/2 cup dried cherries
1 tsp water

Almond glaze:
1 cup powdered sugar
1/4 tsp almond extract
1/8 tsp vanilla extract
2 Tbsp milk
Sprinkle almond bits on top

Chocolate Chip Scones:
1/4 tsp vanilla extract
1/2 cup chocolate chips
1 tsp water
(Maybe cinnamon)
Vanilla glaze:
1 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp milk
Sprinkle chopped pecans on top

Apricot Scones:
1/2 – 3/4 cup dried apricots
1/8 tsp orange oil
1/8 tsp almond extract
1 tsp water

Vanilla glaze:
1 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp milk

Vanilla Raisin Scones:
1/4 tsp cinnamon
1/2 cup raisins
1 tsp water

Vanilla glaze:
1 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp milk

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