I also make these with toasted nuts on occasion, if I am feeling ambitious. These are delicious served with spiced pumpkin or apple butter. The sifting is necessary to bring a bit of lift to this heavier flour. If you do not have buttermilk then equal amounts of milk with a tsp or two of vinegar to sour it will work in a pinch.
Spiced Pumpkin and Date Scones
2 cups white whole wheat flour
2 tsp pumpkin pie spice*
1 tsp baking soda
2 tsp cream of tartar
1 tsp sea salt
1/3 cup demarera sugar
1/2 cup cold unsalted butter, cubed
1/2 cup chopped dates
1/2 cup canned pumpkin (not the pie mix)
1/3 cup buttermilk (might need a bit more)
Preheat oven to 400*
Sift first 5 ingredients into a large mixing bowl. Stir in sugar.
Cut butter (I use my fingers and rub it in) into flour mixture until it resembles coarse breadcrumbs.
Stir in dates and pumpkin and slowly add buttermilk until dough is soft but not sticky.
Now here you have a few options. Either spoon out dough onto a parchment-lined baking sheet or press out on a floured surface until 1in thick circle and slice into 8ths or cut with 2 in round cookie cutter.
Bake about 10 min or until golden. Serve warm.
*Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons nutmeg
1 tsp cloves
1/2 tsp ginger
Mix and store in a small container.
Yields 8 teaspoons
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