Saturday, November 20, 2010

PUMPKIN AND DATE SCONES FOR SEASONAL SATURDAY

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  It seems like everytime I buy it I waste it as it goes out of date so I used baking powder as recommended by Patricia Ann.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!

10 comments:

YourTeaLife said...

I love pumpkin and these scones look delicious. I'm going to try them for my family over the Thanksgiving Holiday. Thanks for sharing.

Angela McRae said...

Yum! Thanks for sharing such a great fall recipe!

Marilyn Miller said...

I really must try this recipe. It does look good. Love, love dates and just bought some at Costco. Can't wait. When I was a little girl my mother stuffed dates with walnuts and rolled in powder sugar. That was her annual gift to friends.

A Brit in Tennessee said...

The scones lokk absolutely scrumptious !
I must give them a whirl. The clotted cream is such a luxury to top off the scones, we have it at the Publix grocery store, and I no longer have to import it :)
I'm drooling over your scones, and gorgeous brown transferware tray .

ellen b. said...

That looks wonderful Bernideen!

Judith @ Lavender Cottage said...

I love Medhool dates too and keep a container in the cupboard to snack on. My grandchildren won't eat them - they say they look like big fat Junebugs. :-)
Your scone recipe looks and sounds delicious, I'll have to add it to my collection.
Judith

Time Traveling in Costume said...

Thank you for sharing this recipe, Bernideen. I followed you over from ATAA to see it. They look delicious!
Val

Donna and Miss Spenser said...

Looks yummy - pictures are beautiful!!

From the Kitchen said...

Thanks so much for the perfect timing on sharing this delicious recipe. I think it will be lovely with a cup of Thanksgiving tea!

Best,
Bonnie

Donna and Miss Spenser said...

Going to try this recipe today...have kiddos who are under the weather, thought they'd enjoy this with hot tea...Donna