Orange, Pistachio & Date Scones
Serves: 10 to 12
 
Ingredients
  • 6 tablespoons solid coconut oil*
  • 2¼ cups unbleached white fine pastry flour**
  • 2 tablespoons organic cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup chopped dates (approximately 5 whole dates)
  • ¼ cup green pistachios, chopped
  • 2 teaspoons fresh orange zest
  • 1 cup plus 1 tablespoon cold organic coconut milk, divided
  • ½ teaspoon vanilla extract
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. Place coconut oil in a shallow bowl. Using a fork, score coconut oil deeply to create a fine grid pattern. Refrigerate until firm, 10 to 20 minutes. Using a fork or hands, quickly break coconut oil into very small pieces.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold coconut oil until it resembles coarse crumbs. (If coconut oil is too hard or too soft, it will be difficult to work with. If too hard, let sit at room temperature for a few minutes. If too soft, refrigerate for a few minutes.) Add dates, pistachios, and orange zest, stirring to combine.
  4. In a small bowl, stir together 1 cup cold coconut milk and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. Working gently and quickly, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface, and knead gently and quickly 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough, gently rerolling scraps. Place scones 2 inches apart on prepared baking sheet, and place baking sheet in freezer for at least 20 minutes.
  6. Preheat oven to 400°.
  7. Brush tops of frozen scones with remaining 1 tablespoon coconut milk, if desired.
  8. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Serve warm.
Notes
*If coconut oil is not solid, refrigerate for 5 to 10 minutes.
**We used Bob's Red Mill.

MAKE-AHEAD TIP: Once frozen, transfer raw scones to resealable plastic freezer bags, and freeze for up to 3 weeks.
Recipe by TeaTime Magazine at https://teatimemagazine.com/orange-pistachio-date-scones/