Date-Nut Scones
- 2 1/4 cups flour
- 1/3 cup dark brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon grated lemon peel
- 8 ounces coarsely chopped dates
- 1/2 cup coarsely chopped walnuts
Combine dry ingredients. Cut in butter. Mix liquids, add and stir to combine. Knead in dates and nuts. Pat into a 9-inch diameter circle on greased baking sheet. Brush with egg yolk-water glaze if desired. Cut 8 wedges. Bake at 375 for 25-30 minutes.