Maple Date Scones

Tea should be the new brunch.

In the past year, brunch has became such a big deal. If you've ever gone on any social media site on a Sunday in the past year, you've seen pictures of people with avocado toast, some sort of egg dish, or a croissant. And coffee. Normally with a caption like, "Brunnnccchh" or, "On that brunch flow" or, "Avo toast from {insert famous brunch restaurant here}." If you haven't seen this... You're lying.

And trust me, I think brunch is great too. But it's become so mainstream. Like yeah, you slept in really late because you were "partying all night," and you need those eggs because it's "hangover food," and you're too late for breakfast but you want to eat so you call it brunch. Yeah, that's great. Brunch is delicious. But so over done.

But you know what isn't over done? Tea. Tea is not over done. It is under done. It needs more attention. It has all the same great aspects of brunch: it's a weird combo meal, because you have it in the afternoon between lunch and dinner; it has both savory and sweet options; the food is always amazing; there is a hot beverage involved; and it a socialization time.

And it's classier. I mean come on, it's tea. You dress up a little nicer if you want, and you stick your pinkie out if you really wanna have fun. And then you eat your weight in scones. And sandwiches. And pastries of all kinds. And then wash it all down with some tea. You can linger, you can take pictures and post them to social media, and everyone will think your so classy. (Not hungover, like they assume when you have brunch.)

Anyways. That brings me to these scones. Scones are to tea as avocado toast is to brunch. You have to get them. They're delicious. And they both have a simple base, but with lots of versatility to grow from there.

So when you have your first tea (which I hope I have inspired you to do.), make these scones. The whole wheat flour, oats, and maple flavor give them a heartier, wholesome taste, and the heavy cream and dates keeps them nice and moist.

Now, go call all your friends. Or better yet, print out fancy invites in calligraphy with a date and time and an RSVP card and order some flowers. You're gonna have a fancy-pants tea. And these scones will be there to help you out.



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Maple Date Scones

Makes 12 scones
•    2 cups all-purpose flour
•    3/4 cup whole wheat pastry flour
•    1/2 cup old-fashioned oats, (preferably toasted*)
•    2 tablespoons, packed brown sugar
•    1 tablespoon baking powder
•    1 teaspoon cinnamon
•    1/2 teaspoon salt
•    1 stick unsalted butter, frozen and cubed
•    1 cup, halved and packed in pitted medjool dates, chopped
•    1 cup heavy cream
•    ¼ cup pure maple syrup
•    1 tablespoon maple syrup
•    1 tablespoon heavy cream
1.    Line a baking sheet with parchment paper.
2.    In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, oats, brown sugar, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter until all pieces are small. Toss in chopped dates to disperse.
3.    Whisk the cream and maple syrup together and fold into the dough just until you can bring it all together. You may need to use your hands, and if the dough seems especially dry, you can add a bit more cream. Dough should be soft yet firm, and not sticky.
4.    Pat dough into a 1" thick round on the prepared baking sheet. Cut into individual scones with a 2 1/2" cookie/biscuit cutter, flouring cutter between each cut. Briefly ball up scraps, flatten, and cut remaining scones as needed.
5.    Spread scones out on baking sheet and freeze for 1 hour. Towards the end of this time, preheat oven to 400ºF.
6.    Whisk maple syrup and cream together for glaze. Just before baking, brush scones with mixture. (Use it all!) Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of one comes out clean.
7.    Scones are best served warm on the day they're baked.** Store any leftovers in an airtight container at room temperature.

Recipe from: Bright Eyed Baker