If you grew up in Southern California, you’re probably no stranger to Hadley’s. It’s an institution out in the desert, and it’s synonymous with 1 thing — dates. When I was a kid, we’d drive out to Palm Springs, passing the dinosaurs off the 10 freeway, and stop off for a date shake. Medjool dates are wonderfully sweet and sticky and they’re amazing when whirled up with milk and vanilla ice cream in a blender. But my dates were headed to breakfast, in these banana maple date scones.
The original recipe actually comes from a vegan cookbook,Veganomicon. I’m not vegan, but I’m always interested in alternative ways to prepare things, and these seemed perfect for those mornings when you’re in the mood for something like a buttermilk biscuit but not for a full on butter assault. The texture on these little guys is closer to a drop biscuit and while I was concerned that a scant 1/4 cup of maple syrup wouldn’t be enough to really sweeten them, the dates do the job.
Banana Maple Date SconesPrint Recipe
- 8 oz. Medjool dates, pitted and chopped finely
- 1 T. all purpose flour
- 1 c. overripe banana, mashed (about 2 large ones)
- 1/3 c. canola oil
- 1/3 c. milk
- 1/4 c. maple syrup
- 1 c. all purpose flour
- 1 1/4 c. whole wheat pastry flour
- 2 t. baking powder
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/2 t. salt
- Demerara sugar to sprinkle
Preheat oven to 350F. Line a baking sheet with parchment or a silpat.
In a small bowl, coat the dates with 1 T. flour, breaking up any clumps.
In a medium bowl, whisk together the flours, baking powder, cinnamon, nutmeg and salt. Set aside.
In another medium bowl, mix together the canola oil, milk and maple syrup. Add the dry ingredients to the wet and stir just until combined. Fold in the dates.
Scoop out the dough, using a 1/3 c. measuring cup or an Oxo ice cream scoop and arrange them on a sheet about 2 inches apart. Flatten gently with a lightly floured hand and sprinkle with demerara sugar.
Bake for 30-32 minutes.
Adapted from Veganomicon