My husband’s aunty recently brought us back some dates on one of her recent trips. While I love mejool dates, these ones that I had at home were a bit dry. I was trying to figure out what to do with them, when I found the following recipe (which I have adapted). These scones turned out really tasty and made the house smell delicious. They would make a great breakfast or snack.
If you are interested in a “hot date” why not try these cinnamon date scones!
Tip: Make this recipe (including adding the egg wash and the cinnamon/sugar topping), and freeze them, uncooked. Then just defrost and pop a few in the oven when you want one. This allows for delicious scones any time without messing up your kitchen. I do hate cleaning 
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.Serves 12
4 tablespoons of sugar
1/2 teaspoon ground cinnamon
2 cups all purpose (plain) flour
1/2 teaspoon salt
5 tablespoons/ 65g cold butter
80g pitted chopped dates
2 eggs
1/3 cup/ 90ml milk
Preaheat oven to 425F/220C.
Combine 2 tablespoons of sugar with 1/2 teaspoon of cinnamon. Mix well and put aside. This will top the finished scones.
In food processor, combine butter with flour, 2 tablespoons of sugar, baking powder and salt. Empty this mixture into a large bowl.
In a separate small bowl. Whisk eggs and milk together. Reserve about 1 tablespoon of this mixture for glazing the scones.
Stir the rest of this mixture into the dry ingredients and knead on a well floured surface. Roll out dough and cut. I like my scones to be circular, so I am using a biscuit cutter, but I know that in America people are partial to triangular shapes, so whatever suits you. This dough should make 12 scones, but this may vary a bit.
Baste scones with reserved glaze. Sprinkle with cinnamon and sugar. Bake 10-12 minutes or until golden. Serve warm.
