Today I just had to bake something. It didn’t have to be sweet; I simply wanted something hot and flaky fresh out of the oven. I rationalized that if there was no sugar in it, made with part whole wheat flour, and included honey and dates, how could it possibly be bad for me. And also because they contain the herb thyme, these scones are technically savory, not sweet. I will have one when they come out of the oven, the rest will be saved for breakfast(s).
I don’t know why I’m obsessing so much about this and feeling guilty, the weight is coming off as planned, but I don’t want to hit a plateau and then say to myself, “that’s because you ate the scones”. Guess I’ll just have to chance it, because the aroma of these scones baking makes them too good to pass up. Soooo, if you’re on a diet journey like I am and you’re craving something really good, but also good, i.e.. healthy, for you, give these a try. And try not to feel guilty!
Yield: 12 3″ scones
- 3 cups self-rising flour, (see below for a substitute)**
- 1 stick salt-free butter
- 1 cup milk
- 2 Tbsp. Honey, overflowing
- 1 cup chopped dates
- 2 Tbsp. fresh thyme leaves, plus 12 small sprigs for decorating
**In place of self-rising flour, use 3 cups regular all-purpose flour, plus 1 Tbsp. baking powder and 1/4 tsp. salt. I used half white flour and half whole wheat flour, i.e. 1 1/2 cups of each.
1. Grease 2 baking sheets or line with parchment paper. Preheat oven to 350*F.
2. Measure out flour in a large bowl. Cut in butter with a pastry cutter till coarse crumbs form. Stir in thyme leaves.
3. In a smaller bowl combine milk and honey and stir with a whisk to blend well.
4. Add liquid ingredients to dry and mix lightly, do not over mix. If the dough remains shaggy and doesn’t come together add a drizzle of milk until it just holds together. Stir in the dates.
5. Turn out onto a floured board and knead 2 -3 times. Roll out to 1 -inch thickness.
Cut out with a 3 – inch biscuit cutter and place onto prepared baking sheets.
6. Brush the tops of scones with a little milk or cream and lay a small sprig of thyme on top of each one.
Bake for 20 – 25 minutes at 350*. My scones were perfectly baked at 20 minutes.
SOURCE: slightly adapted from lepirate.com (blog)