Date, Chive, and Parmesan Scones
Serves: approximately 10
 
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup diced pitted dates*
  • ½ cup very finely freshly grated
  • Parmigiano-Reggiano cheese**
  • 2 tablespoons chopped fresh chives
  • 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add dates, cheese, and chives, tossing to combine.
  3. Add 1¼ cups cold cream to flour mixture, stirring just until a dough begins to form. Gather dough into a ball in the bowl.
  4. Turn out dough onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Fold dough into thirds (like an envelope). Roll dough again to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting, rerolling scraps once. Place scones 1-inch apart on prepared baking sheet. Freeze for 10 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
Notes
*We used Sunsweet Pitted Dates and sprinkled dates with a little flour to make less sticky and easier to chop.

**We used a Microplane grater, which makes the grated cheese light and fluffy. To measure, loosely pack in measuring cup.
Recipe by TeaTime Magazine at https://teatimemagazine.com/date-chive-and-parmesan-scones-recipe/