I’ve just returned from a day of Christmas shopping and I’m pretty much beat. Even though I love giving gifts to others, I’m really not much of a shopper. For sure not a shop till you drop kind of gal. Now I don’t want to cook supper, I don’t want to make lunches for tomorrow, I definitely don’t want to enter the laundry room. Ugh.
I don’t want to move.
I’m sitting here in the dark, working by the light of the computer and the soft glow of the Christmas tree. The only sound in the house right now is the click, click of my typing and some soft bubbling sounds coming from my essential oils diffuser (fittingly, the blend I’m diffusing tonight is called Calm). The sounds of the mall is still ringing in my ears. Lots of people, lots of Christmas music. Hustling and bustling. You get what I mean.
I came home, made a ginormous mug of tea and warmed up one of these Glazed Skillet Date and Orange Buttermilk Scones for my dinner. I was so glad there was one left because I made them for breakfast this morning and I thought about them and my tea the whole drive home from shopping. You know how you think about a certain food all day at work, only to get home and realize that someone finished it minutes before you got there? I was 65% sure that was going to happen to me today. But as I unloaded my parcels, I spotted the last scone sitting on the counter and I have to tell you I darn near shed a tear.
Christmas shopping can do that to a person.
Scones are a regular weekend treat in this house because they are so simple and so versatile. I can whip up a batch in minutes and we can have a warm treat (or two) with our coffees. Most times, I don’t even have to make any dough, because I’ve usually got a batch ready to bake in the freezer. If you’ve been following me for any length of time you know about my love of scones and how I make and freeze batches with pretty much any seasonal fruit, like these Glazed Cherry Almond Scones or these Skillet Apple Scones, so I can bake them off for lunches or breakfast whenever I need to. Right now, I have some serious date love going on and I seem to be putting them in everything. The combination of dates and orange in these scones is downright perfect and I’ve already put an extra batch in the freezer for next time.
So go on now! Go and whip up a batch of these scones for coffee break tomorrow. I’m just going to sit here in the dark a while longer and look over my naughty and nice list in preparation for my next shopping trip.
Happy weekend friends!
Glazed Skillet Date and Orange Buttermilk Scones
- 2 cups all purpose flour
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp. orange zest
- 1/2 tsp kosher salt
- 1/2 cup butter, frozen
- 1/2 cup buttermilk
- 1/2 cup sour cream (full fat works best)
- 1 egg
- 1 tsp orange extract or orange baking emulsion
- 1 1/2 cups chopped medjool dates
- 1 cup powdered sugar
- 2 tbsp orange juice
Preheat oven to 400°
1. In a large mixing bowl, combine the flour, sugar, baking powder, soda, zest and salt. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently with a fork to coat the butter with the flour mixture.
2. In a separate small bowl mix the buttermilk, sour cream, extract and egg. Make a well in the center of the flour mixture and pour buttermilk mixture in. Mix gently to incorporate.
3. Knead dough on a floured surface, maximum 1o times. The idea is to knead very little to keep that butter cold. As best you can, knead in the dates. Pat the dough into a circle about 6 inches in diameter. Cut the dough into eight even wedges, but still keeping it in the circle shape. Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too) and bake for about 25-30 minutes, until dough is cooked and scones are golden.
4. While scones are baking, mix the powdered sugar and orange juice into a smooth glaze. Once scones are baked, drizzle with orange glaze while they are still warm.
- Don’t worry if you don’t have a skillet. You can use a round cake pan, lightly sprayed with baking spray, or bake the scones on a cookie sheet lined with parchment.
- Scones do very well in the freezer. Roll a batch and freeze on a cookie sheet (before baking). Simply bake from frozen, adding additional time as needed.
- This recipe doubles nicely. I usually make a double batch, baking one up and freezing the other for later.