Cinnamon Date Scones
|Sugar||1⁄4 Cup (4 tbs), divided|
|Ground cinnamon||1⁄4 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cold butter/Margarine||5 Tablespoon|
|Pitted dates||1⁄2 Cup (8 tbs), chopped|
|Half and half/Milk||1⁄3 Cup (5.33 tbs)|
Preheat oven to 425°F.
Combine 2 tablespoons sugar and cinnamon in small bowl; set aside.
Combine flour, baking powder, salt and remaining 2 tablespoons sugar in medium bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in dates.
Beat eggs in another small bowl with fork.
Add half-and-half; beat until well combined.
Measure 1 tablespoon mixture into small cup; set aside.
Stir remaining egg mixture into flour mixture.
Stir until mixture forms soft dough that clings together and forms a ball.
Turn out dough onto well-floured surface.
Knead dough gently 10 to 12 times.
Roll out dough into 9x6-inch rectangle.
Cut rectangle into 6 (3-inch) squares.
Cut each square diagonally in half.
Place triangles 2 inches apart on ungreased baking sheets.
Brush with reserved egg mixture; sprinkle with reserved sugar mixture.
Bake 10 to 12 minutes or until golden brown.
Immediately remove from baking sheets; cool on wire racks 10 minutes.