Whole Wheat Date Scones


Preheat oven to 425* Grease cookie sheet. In a medium bowl, combine flours, sugar, baking powder and salt- mix well. Using a pastry blender or fork, cut in butter until the mixture resembles coarse crumbs. Stir in dates. In a small bowl, combine milk and eggs; reserve 2 T. Add remaining egg mixture all at once, stirring until just moistened.

On a floured surface, gently knead dough to make a smooth ball (I use extra wheat flour for this step with great results). Place on greased cookie sheet. With floured hands, press dough into an 8" circle. Cut into 8 wedges; do not separate. Brush with reserved egg mixture.

Bake at 425* for 13-15 minutes or until golden brown. Cut into wedges; serve warm.

Servings: 8
Time to Prepare: 10 minutes plus baking time
Nutritional Information: Calories: 260; Protein 6g; Carbohydrate 35g; Fat 11g; sodium 350 mg

Submitted By: Betsy
Original Source: Pillsbury's The Complete Book of Baking

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