Saturday, November 20, 2010

PUMPKIN AND DATE SCONES FOR SEASONAL SATURDAY

This week as I was checking communications on the yahoo group "Afternoon Tea Across America", I noticed that Patricia Ann from Long Island had asked if anyone had a Pumpkin and Date Scone recipe and sure enough I found one in my Fall Scone Folder!  I had never tried it and it looked old so it was time to give this a try!


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  It seems like everytime I buy it I waste it as it goes out of date so I used baking powder as recommended by Patricia Ann.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.





I wish you a lovely weekend!  Bake away!

10 comments:

YourTeaLife said...

I love pumpkin and these scones look delicious. I'm going to try them for my family over the Thanksgiving Holiday. Thanks for sharing.

Angela McRae said...

Yum! Thanks for sharing such a great fall recipe!

Marilyn said...

I really must try this recipe. It does look good. Love, love dates and just bought some at Costco. Can't wait. When I was a little girl my mother stuffed dates with walnuts and rolled in powder sugar. That was her annual gift to friends.

A Brit in Tennessee said...

The scones lokk absolutely scrumptious !
I must give them a whirl. The clotted cream is such a luxury to top off the scones, we have it at the Publix grocery store, and I no longer have to import it :)
I'm drooling over your scones, and gorgeous brown transferware tray .

ellen b. said...

That looks wonderful Bernideen!

Lavender Cottage said...

I love Medhool dates too and keep a container in the cupboard to snack on. My grandchildren won't eat them - they say they look like big fat Junebugs. :-)
Your scone recipe looks and sounds delicious, I'll have to add it to my collection.
Judith

Time Traveling in Costume said...

Thank you for sharing this recipe, Bernideen. I followed you over from ATAA to see it. They look delicious!
Val

Donna and Miss Spenser said...

Looks yummy - pictures are beautiful!!

From the Kitchen said...

Thanks so much for the perfect timing on sharing this delicious recipe. I think it will be lovely with a cup of Thanksgiving tea!

Best,
Bonnie

Donna and Miss Spenser said...

Going to try this recipe today...have kiddos who are under the weather, thought they'd enjoy this with hot tea...Donna