Cranberry Date Scones

Makes 12 scones

3 cups unbleached all-purpose flour
1/2 cup sugar
Grated zest of 1 large orange
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks(6 ounces) cold unsalted butter, cut into small pieces
1 heaping cup fresh or frozen cranberries (5 ounces)
1/2 cup chopped pitted dates
1 cup cold buttermilk
2 tablespoons sugar mixed with 1/8 teaspoon each cinnamon, allspice and mace,
for sprinkling

Preheat the oven to 400 F. Line a 15-by-12-inch baking sheet with parchment
paper. In a medium bowl, combine the flour, the 1/2 cup of sugar, the orange
zest, baking powder, baking soda and salt. Cut in the butter until the mixture
resembles coarse crumbs. Add the cranberries and dates and toss. Stir in the
buttermilk until a stiff dough forms. Turn the dough out onto a lightly
floured work surface and knead gently just until the dough comes together.
Divide the dough in half and pat each piece into a 7-inch round about 3/4-inch
thick. Sprinkle the tops with the spiced-sugar mixture. Using a knife, cut
each round into 6 wedges. Arrange the wedges 1/2 inch apart on the baking
sheet. Bake in themiddle of the oven for 20 to 25 minutes or until golden
brown. Serve warm.

Jenn B aka Mom2Sam and Tiny

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