The weekend is almost here and I have one word for you: scones.
Scones are my new favorite breakfast baked good because they’re so, so easy! I’m kind of disappointed no one has told me about scones sooner. You basically mix up the dough, pat it into a circle, lightly cut and bake. Done!
Scones laugh in the face of pancakes and waffles that require time hunkered over the stove. Once you pop these in the oven your work is all but done unless you want to whip up a cup of joe.
Scones also win for flavor. They’re not overly sweet and don’t require add ons like syrup to become a star.
Scones = 2
Pancakes = 0
Seriously, pancakes, I’m sorry but we may have to break up.
Maple Date Scones
From Cooking Light
2 cups flour
¼ cup packed brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup skim milk
3 Tbsp maple syrup
1/3 cup chilled butter
½ cup chopped pitted dates
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray and set aside. Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside. Combine milk and maple syrup in a small bowl set aside. Lightly flour a large cutting board. Cut butter into the dry ingredients, crumbling with your fingers until it resembles coarse meal. Add dates, mixing to combine. Stir in milk mixture until just moist. Turn dough onto the cutting board and knead 4 or 5 times. Pat the dough into an 8-inch circle and place on the baking sheet. Cut into 6 wedges, cutting into but not through the dough. Bake for 13 minutes or until golden. Serve warm.
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