Chiffonade’s Date & Chestnut Scones

Chiffonade’s Date & Chestnut Scones

3 1/2 cups All-Purpose flour

1/2 cup brown sugar

2 Tablespoons granulated sugar

2 Tablespoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

5 scrapes fresh nutmeg

1/3 cup very cold unsalted butter in small cubes

1 egg

1 teaspoon vanilla

½ cup milk

1 cup chopped dates

1 cup prepared chestnut meats (such as Galil)

For Topping:

1 Tablespoon milk

1-2 Tablespoons  Turbinado sugar

Place an oven rack in the center of the oven.  Preheat the oven to 375º (350º convection). 

Whisk the dry ingredients in a large bowl.  With your fingers, rub in the butter until it is well distributed.  The mixture will appear dry.

Pour ½ cup milk into a 1 cup glass measure.  Add the egg and vanilla to the cup and whisk or stir thoroughly with fork.

Stir the wet ingredients into the dry using a rubber spatula.  Mix these ingredients until just incorporated.  Add the dates and chestnuts.  Switching to hands, knead this mixture gently in the bowl. 

On a cookie sheet lined with parchment, form the dough into a round 7” in diameter and 1 ½” thick.  Alternatively, form the dough into a long flat log. 

Brush the dough with 1 tablespoon of milk and sprinkle with turbinado sugar.  In the case of a round shape, cut the dough into 8 wedges, gently moving each scone away from the others.  In the case of a log shape, cut triangles by holding a bench scraper at a 45 degree angle, cutting in the opposite direction each time, creating triangular scones.  Push the scones away from one another to allow for expansion as they bake.

Bake for 15 minutes.  Rotate the pan and bake for another 10-12 minutes or until nicely risen and light golden brown.   Serve with butter, honey or jam.