I am participating in Seasonal Saturday with la bella vita this weekend. If you go to her blog you will see wonderful ideas by many people to celebrate this season!
These were easy to bake this morning before work! Actually I had gotten some fresh Medjool dates - I love those and always eat them. When I was a little girl I had dates once and decided they were wonderful. My step-grandmother Buchanan sent them to us from New Hampshire with peanut butter inside them rolled in confectioners sugar. I was so impressed!
This recipe called for self-rising flour. It seems like everytime I buy it I waste it as it goes out of date so I used baking powder as recommended by Patricia Ann.
Here is what you will need: 1/2 cup sugar, 2 Tb butter, 1 tsp pumpkin pie spice (all spice), 1/4 tsp salt, 1 large egg, 1 1/2 cups chopped dates, 1 cup canned pumpkin and 2 cups self rising flour or 2 cups regular flour and 3 tsp baking powder
I am at 7,000 ft so I reduce my baking powder for high
altitude to 2 1/4 tsp.
Preheat the oven to 425 degrees. I used crisco and flour on my cake pan to prepare it. In a medium bowl, combine sugar, butter, spice, salt and mix at medium speed until creamy. Add egg, beat, add dates and pumpkin and hand mix. I had already chopped up my fresh dates and mixed them with my fingers in a small bowl with 2 tsp flour to keep them from sticking together! Gradually add flour and mix until blended. Press into pan and pre-slice. Bake 12-15 minutes.
Of course real English Clotted Cream is a dream come true for all scones! Did you know that clotted cream has 55% milk fat and devonshire cream has 48% milk fat.