Inspired by the kids getting ready to go back to school I am going to share 5 breakfast recipes with you this week. A breakfast marathon! First up are my cinnamon-date scones. My oldest son is a scone addict just like I am. He suggested doing a whole week of scone recipes but I think it was so he could eat scones everyday. Not a bad idea really, but I have a variety of quick and easy recipes to get you and your kids off to a great start. My kids usually eat breakfast at home and then they will eat again when they get to school, they are like bottomless pits I tell you.
These scones will stay fresh for a couple of days, so if you make them the day or night before, they are a perfect breakfast for busy mornings. I am not an early riser so ahead of time baking works good for me. Dates are sodium-free, fat-free, cholesterol-free, and a good source of fiber and they add the perfect amount of sweetness and texture to these scones. I think you and your kids will love them!
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 cup fresh Medjool dates, chopped
- 1 cup sour cream
- 1 tablespoon natural sugar
Preheat oven to 450 degrees.
In a large bowl combine dry ingredients, stir in dates and then gently fold in sour cream. Pour onto a lightly floured board and knead a few times. Flatten into a 8 inch circle and cut into 8 wedges. Sprinkle with natural sugar. Using a spatula, carefully place onto a greased or lined baking sheet. Bake for 17-20 minutes or until scones are lightly browned and cooked through.
Serve warm or at room temperature. Store remaining scones in an airtight container.