A gray, snowy start to the week in Saint Paul, and baking sounds good on a day like this. What else sounds good? Date Scones with Fleur de Sel whipped Butter. But honestly... these scones are so good unadorned, you can forget making the salted butter... unless you really want it.
+ from FOOD & WINE (adapted)
• 1 stick unsalted butter, at room temperature
• 1/2 tablespoon fleur de sel
• 2 1/4 cups unbleached, all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon kosher salt
• 4 tablespoons cold unsalted butter, cubed
• 1 cup chopped pitted dates
• 1 1/2 cups heavy cream, plus more for brushing
• Turbinado sugar, for sprinkling
• Jam, for serving
1. MAKE THE BUTTER: In a bowl, beat the butter with the fleur de sel until fluffy. Reserve.
2. MAKE the SCONES: Line a baking sheet with parchment paper or Silpat. In the bowl of a food processor, combine the 2 1/4 cups of flour, sugar, baking powder, and salt. Pulse a couple of times. Add the butter and pulse until the size of small peas. Transfer to a large mixing bowl. Add the dates and toss to coat in the flour mixture. Drizzle in the 1 1/2 cups of cream and stir until a dough forms. Cover with plaster wrap and let stand for 10 minutes.
3. Turn the dough out onto a lightly floured work surface and knead gently until it comes together. Pat the dough into a 5-by-10-inch rectangle. Cut into 10 equal squares and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
4. Preheat over to 375˚F. Brush the tops of the scones with cream and sprinkle with turbinado sugar. Bake for 25-30 minutes, until golden. Transfer the scones to a rack to cool completely. Serve with the salted whipped butter and jam, if desired.
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