Print
MAPLE DATE SCONES RECIPE GOURMANDISE

Date and Hazelnut Scones with Maple Glaze

  • Author: Clemence Gossett

Description

So yeah, we’ve been on a scone kick lately (see here, and here), but that’s because the base recipe for these is so very, very simple and takes just a few minutes to prep and less than 25 minutes to bake. The secret behind these super-tender scones is really good dairy- we use Strauscream for best results (hint: it’s because of fat content).


Ingredients

Date and Hazelnut Scones with Maple Glaze

2 cupsBread flour
1-1/2 cupsWhole wheat flour
2 TbspsBaking powder
2 tspsKosher salt
8 ozPitted dates
1/2 cupFinely chopped toasted hazelnuts, divided
2-2/3 cupsHeavy cream
2 TbspsCoarse sugar, for garnish

Maple Glaze

1 cupSifted powdered sugar
3 TbspsMaple syrup
1 to 2 TbspsMilk

Instructions

Date and Hazelnut Scones with Maple Glaze

  1. Preheat your oven to 360F (or 325F if you’re using convection).
  2. In a large bowl, mix together all your dry ingredients, including the dates and nuts (save a few Tablespoons of the nuts for garnish after you’ve glazed the scones).
  3. Add the cream all at once, mixing with a wooden spoon until just combined. Flour your work surface and dump the dough onto it. Using floured hands, gently press into an 8″ round circle. Cut in half, then in again until you have 8 triangles.
  4. Place the scones on a parchment-paper lined cookie sheet. Sprinkle with sugar and bake for about 20 minutes, or just until golden.

Maple Glaze

  1. Mix the syrup and powdered sugar together to make a thick paste. Add only enough milk to thin it out a bit; it should not be too runny!
  2. Once the baked scones have cooled off for 10 or so minutes, dip the tops in the glaze and shake them off while still upside down. Sprinkle with hazelnuts.