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Soaked Date Scones

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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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