“Although I've tweaked it slightly, the original of this recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking.”
READY IN:
35mins
SERVES:
10
YIELD:
10 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
  3. With pastry blender cut in the cold butter until mixture looks like fine crumbs.
  4. Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
  5. On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
  6. Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
  7. Best served warm!

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