Date and Clementine Scones
Date and Clementine Scones
Rating: (1 rated)
  • 1/2 cup (125 ml) milk
  • 1 or 2 clementines (or 1 orange), grated zest only
  • 1/4 cup (60 ml) clementine juice
  • 2 cups (500 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) brown sugar
  • 2 1/2 teaspoon (12.5 ml) baking powder
  • 1/4 teaspoon (1 ml) crushed fennel seeds
  • 1/4 teaspoon (1 ml) salt
  • 1/2 cup (125 ml) cold unsalted butter, cut into cubes
  • 1/2 cup (125 ml) cold cream cheese, cut into cubes
  • 1/2 cup (125 ml) dried dates, pitted and diced
  • 1 tablespoon (15 ml) 35% cream
  • Firm cheese (Louis D'Or, Monnoir, Victor et Berthold, etc.)
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  • In a bowl, combine the milk with the clementine zest and juice. Set aside.
  • In a food processor, combine the flour, sugar, baking powder, fennel seeds, and salt. Add the butter and cream cheese and pulse a few seconds at a time until they are the size of peas. Add the milk mixture and pulse just enough to moisten the dry ingredients.
  • On a floured work surface, place the dough. Add the dates and combine with your hands. Roll out or pat the dough down into a 23-cm (9-inch) square. Cut the dough into 16 squares and place on the baking sheet, spacing them evenly.
  • Brush the scones with the cream. Bake for about 18 minutes or until lightly golden brown. Let cool completely. Serve with hard cheeses.
  • Description
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