I have had the recipe for a long time. It is for Pumpkin Date Scones and I had never tried it and it looked old so it was time to give this a try!
These were easy to bake this morning before work! Actually I had gotten some fresh Medjool dates - I love those and always eat them. When I was a little girl I had dates once and decided they were wonderful. My step-grandmother Buchanan sent them to us from New Hampshire with peanut butter inside them rolled in confectioners sugar. I was so impressed!
This recipe called for self-rising flour. It seems like everytime I buy it I waste it as it goes out of date so I used baking powder as recommended by Patricia Ann.
Here is what you will need: 1/2 cup sugar, 2 Tb butter, 1 tsp pumpkin pie spice (all spice), 1/4 tsp salt, 1 large egg, 1 1/2 cups chopped dates, 1 cup canned pumpkin and 2 cups self rising flour or 2 cups regular flour and 3 tsp baking powder
I am at 7,000 ft so I reduce my baking powder for high
altitude to 2 1/4 tsp.
Preheat the oven to 425 degrees. I used crisco and flour on my cake pan to prepare it. In a medium bowl, combine sugar, butter, spice, salt and mix at medium speed until creamy. Add egg, beat, add dates and pumpkin and hand mix. I had already chopped up my fresh dates and mixed them with my fingers in a small bowl with 2 tsp flour to keep them from sticking together! Gradually add flour and mix until blended. Press into pan and pre-slice. Bake 12-15 minutes.
Of course real English Clotted Cream is a dream come true for all scones! Did you know that clotted cream has 55% milk fat and devonshire cream has 48% milk fat.
I wish you a lovely weekend! Bake away!