INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1/4 cup brown sugar
1/2 cup unsalted cold butter, cut into pieces
1 egg
2/3 cup buttermilk
2/3 cup chopped dates
Glaze (recipe below)
METHOD:
Preheat oven to 350°F. Line baking sheet with parchment paper.p
In a bowl of a food processor, place all-purpose and whole wheat flour, bran, baking powder, soda, salt, cinnamon, and brown sugar. Pulse several times to combine.
Add butter pieces and process, just until crumbly.
Add the egg, buttermilk, and dates and process just until the dough comes together; do not overmix. If the dough seems too sticky to work with, add a couple more tablespoons of flour.
Gently pat the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
Place on a parchment lined baking sheet in a preheated 350°F oven for about 25 minutes. Cool on a rack.
If desired, during the last five minutes of baking, brush scones with the glaze mixture.
GLAZE:
Mix 1/2 cup powdered sugar with 1 tablespoon of warm water or milk. Stir until smooth. Thin if necessary for brushing consistency.
