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These are without a doubt my most favorite scones ever! I don’t remember where the recipe came from. I have it hand-written in a 20 year old notebook. If anyone knows the source, I would be glad to give credit.

I managed to convince myself these scones are healthy because there are only two tablespoons of brown sugar in the recipe, plenty of whole wheat and good fruit. This way I justify the 1 cup of butter and 2/3 cup buttermilk completely.

These are best served warm. However they taste just as delicious warmed in the microwave the next day.

Orange Date Scones

Combine in a large bowl:

  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Cut in:

  • 1/2 cup unsalted butter

In a small bowl, combine:

  • 2/3 cup buttermilk
  • 1/2 cup chopped dates
  • 1 tsp grated orange rind

Add the buttermilk/date mixture to the flour mixture and stir with a fork just until evenly moistened.  Turn out on a floured surface; dough will be soft. Pat to an 8″ circle. Cut into 8 wedges.

Orange Date Scones - This photo shows a double recipe here with half the dough being cut into 8 wedges.

Heat oven to 450.

Melt 1/4 cup butter in heavy 9 x 13″ baking dish in oven. This takes just a couple minutes so watch the dish.  Remove from oven.

Place wedges in the melted butter and return to oven.  Bake 15 minutes.

While scones are baking, in a pan on medium heat, melt 2 tbsp butter with 3 tbsp orange marmalade.  Brush over hot scones when they are done baking.

Serve immediately. Makes 8

Orange Date Scones

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