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Soaked Date Scones

I tried a Nourishing Traditions recipe this morning for date scones.  These were really easy to make since the food processor does most of the work.  And they turned out great!!  Mildly sweet.  A nice crust.  A definite keeper.

This recipe is a great base for any flavor scone.  I used dates and raisins today.  I’ll have to play around with other flavors.

This post is linked to Fat Tuesday at Real Food Forager.


Soaked Date Scones

3 1/2 cups whole wheat flour (or spelt or kamut)
1 cup buttermilk (I used a little over 1 cup of a combination of yogurt and kefir.)
4 Tbsp. melted butter or lard
1 1/2 tsp. sea salt
2 tsp. baking soda
3 Tbsp. rapadura or coconut sugar
1 cup chopped dates (or any dried fruit)

Mix flour with buttermilk (or yogurt) to form a thick dough.  Cover.  Let soak for 12-24 hours.

Place dough in a food processor.  Process several minutes to knead.  Melt butter with rapadura.  Add butter mixture, salt and soda to dough.  Process until mixed.  Add dates and pulse a few times.

Remove dough to a well floured board.  Roll dough to about 3/4 inch thickness.  Cut into rounds with a glass or to any shape you like (I just cut odd shapes with a pastry cutter).  Place on a buttered or parchment lined baking sheet. (I sprinkled a little extra sugar on top at this point.)  Bake at 350 for 35-40 min.  Serve warm with butter.

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