These scones have medjool dates and fresh nutmeg, but the recipe can be easily adapted – it’s the template for any scone I make, my go-to dump and stir scone recipe. Just swap out the nutmeg for 1/4 teaspoon of another spice (or omit it completely), and replace the dates with 1/2 cup of any combination of fruit, nuts, or chocolate. To make these savory, omit the sugar.
nutmeg medjool date scones
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To make them a bit sweeter: replace half of the milk used for brushing the tops with maple syrup. To make them a bit headier: use muscovado sugar in the dough, or add a tablespoon of dark rum. To give them a bit of crunch: after brushing with milk, sprinkle with turbinado sugar (slightly pressing into the dough if it rolls off) just before baking.
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2 cups spelt flour – white, whole, or a combination
2 teaspoons baking powder
3 tablespoons golden or dark brown sugar
Pinch of kosher salt
1/4 teaspoon ground nutmeg
5 tablespoons cold vegan butter, cut into 1-inch pieces
6 medjool dates, pitted and chopped (this should be just over 1/2 cup)
2/3 cup rich, heavy nondairy milk (soy, coconut, or almond work best)
Additional milk for brushing the scones
Position rack in center of oven. Preheat to 400. Line baking sheet with parchment.
Sift together the flour, baking powder, sugar, salt, and nutmeg. Cut/rub in the butter until the pieces are pea-sized. Mix the dates in with your hands, so that the pieces are separated and lightly coated with flour. Stir in the milk. The batter will be stiff and dry; finish mixing with your hands, kneading gently until a craggy (but not sticky!) dough forms. Turn out onto parchment, shape into a 1-inch thick disc, and cut into 8 wedges. Space the wedges a couple of inches apart. Brush top of scones with milk.
Bake on center rack of oven at 400 degrees for 13-15 minutes, until tops of scones are golden.
Taste best eaten same day, preferably warm.
Prep time: 10 minutes | Cook time: 15 minutes