I’m a lover…a scone lover, a date lover and a goat cheese lover. So the only rational thing to do is mix them all together and end up with these lovely lumps of sweet and savory dough. You’ve heard when life gives you lemons…make lemonade? Well when someone gives you a large container of dates your options are a little more limited.
Of course my first thought was to make sticky toffee pudding
, but I’d done it before as a guest post for my friend La Fuji Mama
. I have some dates leftover so I might still make that favorite dessert of mine, It’s really
that good! But this is all about the scones and the slightly sweet flavor from the dates mixing with the tangy goat cheese. This recipe also requires a good amount of buttermilk which I loved because I had to buy a quart recently just so I could use a quarter cup. Don’t you hate that about buttermilk, can’t they sell it in smaller containers? Who the heck ever uses a quart of buttermilk in one day?
Scones can go many ways. Savory or sweet and even savory/sweet combination like these. Be bold and brave and use up some stuff you need to move from the fridge, add some blueberries, strawberries or orange zest with cranberries. It’s difficult to mess up a scone, thankfully it’s one of those rustic recipes which can end up looking a million different ways but always looks great. One pet peeve I have though is tasting the baking powder after they’ve been baked. It’s a heavy metallic taste and I think the reason is because some bakers add too much with the hopes of baking a well risen scone (maybe). I always find that my scones rise better if I butt them up against each other on the baking tray. This also keeps the edges nice and soft.
Tomorrow is Sunday…a perfect morning to get your scone on!
Goat Cheese and Date Scones
Servings: 8 people
Fresh baked scones with goat cheese and sweet dates.
- 2 cups all purpose flour plus some extra for the table
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold butter cut into small cubes
- 1 1/4 cup chopped dates
- 1 egg beaten
- 2/3 cup buttermilk
- 4 ounces goat cheese chevre
- 1 egg beaten for brushing on top of the scones
Preheat the oven to 425 degrees F. Line a baking tray with a Silpat mat or parchment paper and dust with a little flour.
In a medium bowl add the flour, sugar, baking powder, salt, baking soda and nutmeg. Using your fingers work in the cubes of butter until the mixture resembles coarse breadcrumbs.
Add the dates, egg, and buttermilk. Mix gently but quickly with your fingers or a wooden spoon until just combined. Add the goat cheese and squeeze through the dough. You want to keep the cheese visible and in big tasty chunks.
Dump the dough onto a floured area and roll it into a ball shape. Pat the dough into a disc about one inch high. You can use a circle cutter or cut them into triangles using a sharp knife. Remember if things get sticky, just add more flour.
Place your scones onto the baking tray and keep them tight together. Brush the tops with the beaten egg and place them in the oven. Bake for about 20 minutes and golden brown on top. Let them cool for 5-10 minutes before slathering them in butter and serving.