Honey-Date-Thyme Scones

Honey-Date and Thyme Scones.

Honey-Date and Thyme Scones.

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).

IMG_3947

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!

HONEY-DATE-THYME SCONES

Yield:  12  3″ scones

Ingredients:

  • 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.

Directions:

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.

Roll out to about  1/2-inch thickness.

Roll out to about 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.

Cut out with biscuit cutter. Brush tops with milk, and garnish with sprig of thyme.

Cut out with biscuit cutter. Brush tops with milk, and garnish with sprig of thyme.

Bake for 20 – 25 minutes at 350*.    My scones were perfectly baked at 20 minutes.

Browned and flaky, fresh out of the oven.

Browned and flaky, fresh out of the oven.

Serve warm with  a little butter to melt into all the crevices.

Serve warm with a little butter to melt into all the crevices.

SOURCE:    slightly adapted from   lepirate.com  (blog)

Bacon-Date Scones with Orange Marmalade Glaze

A very close friend of mine who happens to be English, first intoduced me to scones, which she bakes frequently.  A visit to her home for “a cuppa’ always included freshly baked scones, warm from the oven, and falling apart tender.  They were served with some of her homemade jam and butter.  These were as comforting as comfort food can get.

I made myself a promise that I would learn to bake scones, too; and I did.

Over the years I have experimented with various flavor combinations,  some of which I plan to share with you in the future.  The recipe I have for you today, however, is one I found recently in the Pillsbury Bakeoff 100 Winning Recipes booklet.  I made a minor modification from the original recipe as published.  I baked them on a Saturday morning, and Mr. D., my husband. ate three of them warm from the oven with his coffee; ( and I ate two,  HA!)

The sweetness of dates coupled with the smokey saltiness of bacon and hint of orange work so well together.  I’m sure you will want to try them.  They are very easy to make, but as with all scones, remember to handle the dough as minimally as possible for the most tender outcome.

Bacon-Date Scones with Orange Maramlade Glaze

  • 2 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon grated orange zest
  • 4 teaspoons baking powder
  • 6 tablespoons cold butter
  • 1/2 cup chopped precooked bacon
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped walnuts
  • 3/4 cup whipping cream
  • 1 egg

Preheat oven to 400 degrees.  Line 2 cookie sheets with parchment paper, or spray with no-stick cooking spray. 

  1. In a large bowl, combine flour, sugar, orange zest and baking powder; mix well.  Using pastry blender or fork, cut in 6 tablespoons butter until mixture looks like coarse crumbs.
  2. In a small bowl, stir together bacon, dates and nuts.  Stir 1 cup of this mixture into the flour mixture; set aside the remaining bacon mixture.  Make a well in center of flour mixture.  In another small bowl, lightly beat cream and egg together with wire whisk.  Pour into well of flour mixture.  Stir with fork until flour mixture is moistened.  Gently form into 2 balls.
  3. Place one ball on each cookie sheet, and pat them into  8-inch rounds.  Using a knife dipped into flour, cut each round into 8 wedges; do not separate.  Sprinkle top of each round with remaining bacon mixture, pressing lightly into dough.
  4. Bake 14 to 16 minutes or until edges are light golden brown.

Glaze

  • 1/2 cup Orange Marmalade
  • 2 tablespoons butter

In small microwavable bowl, microwave glaze ingredients on High 20 – 30 seconds or until melted, stirring until smooth.  Spread glaze evenly over the 2 rounds.  Carefully separate into 16 wedges.  Serve warm.      Store any leftovers tightly covered.  May be reheated in microwave briefly to enjoy later.