As long-time followers of this blog know, I love doing variations on scones. Inspiration has struck again, and with Thanksgiving coming up, I thought now would be a good time to talk about “breakfast breads”. Pastries of various kinds figure into many breakfast menus, and though muffins aren’t a pastry, they’re usually included, but scones often don’t make the list. This is shame because you can do almost anything flavor-wise with a scone, and they’re easier faster and easier to make from scratch than any kind of pastry or muffin (with the possible exception of Every Day Muffins which are a make-ahead thing). So put aside your ideas of scones only for elevenses or late afternoon tea and think about fast easy scones for Thanksgiving morning when you’re up, in the kitchen, and looking for a delicious breakfast that doesn’t require the kind of extensive prep that the holiday meal does. You can browse the scone tag (which includes contributions from all the blog’s authors) or just go with these Cardamom Date Scones I’m making for breakfast on Thanksgiving this year. Flavored with cardamom, orange peel, and dates, these scones need very little added sugar, and the flavor is out of this world!
- 2 1/2 cups organic flour
- 1 Tbls baking powder
- 1/2 tsp salt
- 3 Tbls sugar
- ½ tsp ground cardamom
- ½ tsp dried orange peel (just the usual from grocery store spice aisle)
- 8 Tbls margarine (1/2 cup)
- ⅓ cup pitted Medjool dates, finely chopped
- ½ cup organic soy milk (maybe a little more)
Preheat oven 425.
I used pitted Medjool dates for this. Dried date pieces would probably work too, but they’ll contribute less moisture to the recipe so a bit more liquid may be required.
Mix flour, baking powder, salt, sugar, and spices, then cut in margarine with a pastry cutter or fork. Work margarine in with your hands until evenly distributed and the mixture doesn’t have any conspicuous lumps. Then add the dates. If you used Medjool dates that you chopped yourself instead of dried pieces, you’ll need to break up the sticky clumps with your hands and work them into the mixture until it’s more or less homogeneous. Add the soy milk. The dough should come together with a little kneading and not be too dry. If it doesn’t feel right, you can add a tiny splash more milk.
Divide the dough into two balls, then flatten them into rounds (about an inch or so thick) on an ungreased baking sheet. Cut each round into six wedges. Separate the wedges so they aren’t touching.
Bake in preheated oven 12 mins or until toothpick comes out clean. Serve with a mug of strong black tea. I’ve noticed that the flavor of the spices (the cardamom in particular) seem stronger when the scones are fresh and hot, right out of the oven. But they’re still quite good the next day (assuming you have any left)!