Starbucks Date Scones
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 teaspoons Cinnamon
1/4 cup Brown sugar
1/2 cup Unsalted butter – chilled
2/3 cup Buttermilk
2/3 cup Chopped dates
Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.)
Add the egg, buttermilk and dates; do not over mix. (If the dough seems to sticky to work with add a couple more tablespoons flour.)
Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
Bake on an ungreased baking sheet in a preheated 350-degree oven about 25 minutes. Cool on a rack.
Adjustments I Made To This Starbucks Date Scone Recipe
Make sure all the ingredients are thoroughly chilled. Not only the ingredients but also the mixing utensils and bowls as well. After combining the dry ingredients I placed them in the freezer for about 15 minutes.
The butter should be chilled to the point that it crumbles when you try to slice it. And it should be cut into pieces before cutting it into the flours. This recipe is not to clear on that.
If you use a food processor be sure the processor bowl and blade is thoroughly chilled and use pulses just until crumbly.
Following this step will assure you of a lighter and flakier scone.
Combine the buttermilk and egg before adding to the dry ingredients. The dates should go in last.
Most scone recipes will double in height in the oven. I like a finished scone to be about one inch high so I rolled mine to 1/2 inch.
I also preheated my oven to 400 degrees. I feel like this is the optimum temperature for a light and flaky scone.
I’m sure you would wind up with a scone by following the original Starbucks Date Scones recipe as it is. But I’m also sure the changes I made produced a better product. Delicious!