Baking/ Recipes

Banana Maple Date Scones

 

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 Scones

Print Recipe
Serves: 10 scones

Ingredients

  • 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

Instructions

1

Preheat oven to 350F. Line a baking sheet with parchment or a silpat.

2

In a small bowl, coat the dates with 1 T. flour, breaking up any clumps.

3

In a medium bowl, whisk together the flours, baking powder, cinnamon, nutmeg and salt. Set aside.

4

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.

5

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.

6

Bake for 30-32 minutes.

Notes

Adapted from Veganomicon

You Might Also Like

  • DerJaffro
    February 5, 2012 at 8:21 am

    Eat these warm. They are good cool or cold, but warm (including reheated in the microwave) they are ridiculous.

  • kathryn
    January 25, 2012 at 8:58 pm

    omg i LOVE hadleys!!! i will have to try these!

  • logo
    Food Advertising by
    logo
    Food Advertising by