Date Scones

Whisk together the flour, baking powder, salt, and sugar. Set aside.
In another bowl, whisk together the cream and vanilla. Set aside.
Grate the frozen stick of butter using the large side of a box grater and add it to the flour mixture.
Using your hands, combine the flour and butter until the dough resembles crumbs.
Then, add the cream mixture to the dry mix along with the chopped dates. Using your hands, mix this all together until it becomes a uniform dough. I find it easier to work with my hands on a flat surface to make this a cohesive dough. Add a tbsp of heavy cream at a time if you feel the dough is too dry. It shouldnt need more than 1 or 2 additional tbsp.
This may take a few minutes. Shape the dough like an 8 inch disc. It doesn't have to be perfect as scones are known to be rustic in look.
Then, with a sharp knife or bench scraper, cut the disc into 8 even wedges.
Place these on a parchment-lined baking pan and brush with a little bit of heavy cream and sprinkle sugar if you would like.
Place this tray in the fridge for 15 minutes while the oven preheats to 410 F. You can alternatively place the scones on a plate if a tray doesn't fit then transfer to the tray before baking but you definitely want to chill your dough.
Arrange the scones on the tray a few inches apart. Bake for approximately 20 minutes. They should be golden brown all around. Enjoy warm as is or cut through and smear some butter or cream cheese with jam for a treat.
These keep well once cooled in a ziplock in the fridge for a week or in the freezer for a month. Just warm up and enjoy!

Ingredients

Topping

Instructions