Saturday, May 20, 2006

RECIPE ~ Date Molasses Scones

I love making scones and biscuits for breakfast on the weekends. This here is my own creation using earthy dates and molasses, so nice on a cool and rainy spring weekend. These scones are not very sweet, so you can add 2 Tbsp maple syrup if you'd like them treaty. Makes 4.

1 cup flour*
2 tsp baking powder (see non-alum recipe)
1 tsp cinnamon
pinch salt
2 dates, chopped small*
1/3 cup water
2 Tbsp olive oil*
2 Tbsp molasses*

Preheat the oven to 350. In a bowl, combine flour, baking powder, cinnamon and salt. Mix in chopped dates, making sure each piece is separate and dusted in flour so they don't clump up. In a measuring cup, measure the water then stir in the olive oil and molasses (plus 2 Tbsp maple syrup for sweeter scones). Measure the olive oil first so the molasses doesn't stick to the spoon when you measure it out (handy little tip!). Add the liquid all at once to the flour mixture and blend well. The mixture will by slightly dry so knead a bit with your hands. If it's sticky, dust with a bit of flour.

Divide the dough into 4 equal portions, and form each into a smooth ball. Take a cookie cutter and place it on your baking sheet, and press a ball of dough into it, flat and even, then remove the cookie cutter. Repeat with the other 3 balls. Bake for 15 to 20 minutes until bottoms are lightly browned. Enjoy warm with a pat of butter, some unpasteurized honey, jam, slices of cheese, with brunch, or accompanying a sweet vegetable soup, such as carrot coriander soup.

VATAS use wheat, rice or quinoa flour; soak the dates in hot water for 10 mins and drain before using
PITTAS use wheat, barley or spelt flour; replace molasses with barley malt, rice syrup or maple syrup
KAPHAS replace dates with prunes; use barley, rye or spelt flour; reduce oil and molasses to 2 tsp each


Teresa said...

Hi Fran, fantastic website and great design. A general question. If I am a Pitta dosha and am gluten intolerant, what grains and flours can I use?

Frannie said...

Hi Teresa!

There's still lots you can have. If you're looking for flours to bake and cook with, try rice, spelt, durham and barley flour. And whole grains for pilafs or hot cereals can be rice or barley. Another little gem of a grain for Pittas and people going gluten-free is tapioca! It's a flour almost as fine as cornstarch, and makes for a delicious dessert.

You can get all your do's and don'ts at this website.

Anonymous said...

What a great page - thanks for putting this up.

I am going to post a link on my Livejournal Blog if that's ok.

Frannie said...

Thanks for your nice words, I'd be honoured to be linked on your blog page! If you visit back, let me know what the web address is so I can check it out.
: ) ~Fran

Bala said...

Hi Fran, What should one use in this receipe if egg is not allowed on the diet? -lakshmi

Tyler said...

These were great! I used 3/4 all-purpose flour (all I had) and 1/4 cup ground oats. I also added a sprinkle of sesame seeds and sunflower seeds. Lastly, I added just under 2tbsp date syrup. I had to add a bit more flour while trying to get it all on to the tray though; pretty sticky...but SO good!!