Datehini makes the perfect accompaniment to fluffy, crumbly scones for a weekend breakfast! Top these delicious ones with Original, Vanilla or Cinnamon Datehini for a sweet treat. Thank you to PurDate for sharing!
- 2 cups cake flour
- 3/4 tsp salt
- 1 tbsp baking powder
- 4 tbsp PurDate sugar
- 1 cup Datehini Vanilla
- 5 tbsp butter (use coconut oil for vegan option, not melted but cut into pieces like you would butter)
- 1 large egg (for a vegan option - 1 tbsp of flax with 3 tbsp water, let sit for a few minutes to gel)
- 2/3 cup heavy cream (use full fat coconut milk for a vegan option)
- 1 tbsp PurDate sugar for sprinkling (upon removal from oven)
- 3/4 cup fruit of your choice like blueberries or cranberries (optional)
- Preheat oven to 425°F.
- Mix together the flour, salt, baking powder and PurDate sugar in a large bowl with a whisk. If adding the optional fruit, remove ½ cup of the flour and place in a medium sized bowl. Add the fruit and coat with the flour. Set aside. You can use fresh or frozen fruit but if using frozen do not allow the fruit to thaw before using it.
- In the large bowl cut the butter or coconut oil and Datehini into the dry mixture until small clumps form.
- Add the egg or flax egg and cream or milk and mix with a fork. The dough should still be clumpy and should become sticky. Add the remaining flour and fruit mixture. You can add a bit more cream if the mixture appears dry.
- Form the dough into a ball and knead gently. Add flour if the dough is too sticky. Form the dough into a flat circle a little less than an inch high. Cut the circle into 8 triangles and place on a baking sheet. Brush with a beaten egg. Bake for 10-12 minutes until lightly golden. Sprinkle the tops with PurDate sugar and serve with your favorite glaze, Datehini, or the English way with clotted cream.