Date Pecan Scones
Ingredients
- Scones:
- 3 cups (750 mL) Robin Hood® Original All Purpose Flour
- 1 2/3 cups (400 mL) Robin Hood® Best for Cake & Pastry Flour
- 3/4 cup (175 mL) brown sugar
- 2 tsp (10 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) All Vegetable shortening, cold, cut into small pieces
- 1 cup (250 mL) chopped pecans
- 1 cup (250 mL) chopped dates
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk, cold
- 1 tsp (5 mL) vanilla extract
- Topping:
- 1/4 cup (50 mL) milk
- 1/4 cup (50 mL) packed brown sugar or granulated sugar for topping
Directions
Step 1:
Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
Step 2:
Combine both flours, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs.
Step 3:
Add the pecans and dates. Pour the evaporated milk and vanilla over the top. Mix with a fork until a crumbly dough forms. Gather everything together into a ball and knead everything gently together. Do not over mix.
Step 4:
Pat dough out on a lightly floured surface, until it is approximately 1” (2.5 cm) thick. Cut into 2 1/2” (7 cm) rounds, using a cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
Step 5:
Bake in preheated oven for 18 to 20 minutes or until golden. Serve warm.