Patent Flour
In a bowl, whisk together the eggs, vanilla and milk. Keep aside.
In mixing bowl, beat together Al Baker flour, salt, baking powder and sugar. Work in the butter just until the mixture is unevenly crumbly. Stir in the raisins, dates and almond.
Add the liquid ingredients to the dry ingredients and beat well until all is moistened and holds together.
Line a baking sheet with parchment. Scrape the dough onto the sheet, and divide it in half. Round each half into a 6″ circle, about 3/4″ thick.
Brush each circle with milk, and sprinkle with sugar and cinnamon.
Using a knife to slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit.
place the pan of scones in the freezer for 30 minutes, uncovered.
Preheat oven to 425 F.
Bake the scones until they’re golden brown. Serve warm.
In a bowl, whisk together the eggs, vanilla and milk. Keep aside.
In mixing bowl, beat together Al Baker flour, salt, baking powder and sugar. Work in the butter just until the mixture is unevenly crumbly. Stir in the raisins, dates and almond.
Add the liquid ingredients to the dry ingredients and beat well until all is moistened and holds together.
Line a baking sheet with parchment. Scrape the dough onto the sheet, and divide it in half. Round each half into a 6″ circle, about 3/4″ thick.
Brush each circle with milk, and sprinkle with sugar and cinnamon.
Using a knife to slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit.
place the pan of scones in the freezer for 30 minutes, uncovered.
Preheat oven to 425 F.
Bake the scones until they’re golden brown. Serve warm.
Patent Flour
