A new recipe for delicious Apple and Date Scones was enjoyed by Firelight Inn guests this past weekend. We don’t usually try new recipes on guests on a busy Saturday morning but Joy was feeling pretty confident about these, they turned out delicious and delighted our guests.
Apple and Date Scones
1 1/2 cups flour
2 Tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup butter, diced
1/2 cup oatmeal (quick-cooking)
1/2 cup apple, peeled and chopped small
1/2 cup chopped dates
1 egg, lightly beaten (use 2 if your eggs are small)
1/4 cup plus plus 2 teaspoons heavy cream
2 teaspoons coarse sugar
Preheat oven to 375 degrees. In a large bowl, combine flour, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in oats, apple and dates. Stir in egg and cream. Form dough into ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly with hands 10 times. Roll or pat dough to 1/2 inch thickness. Using a 2 inch round cuter, cut dough into rounds. Place on an ungreased baking sheet (I use a Silpat mat). Lightly sprinkle each scone with coarse sugar. Bake for 15-17 minutes or until golden brown. Let cool on pan 10 minutes. Makes about 16 scones.
We would like the opportunity to fix breakfast for you during your stay at The Firelight Inn on Oregon Creek Duluth bed and breakfast. Make your plans to stay with us soon and enjoy luxurious accommodations, a peaceful and historic setting and delicious food!
Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”