Colleen's "Cheat Scones"
colleen sundlie
8 scones
30 minutes
20 minutes
breakfast
Colleen’s "Cheat Scones" are one of those little recipes you keep tucked away for slow mornings and last-minute baking. No grating butter, no fuss—just simple ingredients, a quick mix, and somehow you’ve got warm, tender scones on the table. Colleen’s been making these for years for her family and always with date sugar for that soft, caramel-like sweetness. Add a handful of berries or chocolate chips, pour a cup of coffee, and you’ve got yourself a pretty perfect morning.
Ingredients
- 1 cup GF flour (130 g)
- ½ cup date sugar (52 g)
- 2 teaspoon baking powder
- 1/4 tsp of salt
- 1/2 cup fresh blueberries or chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
Directions
Preheat oven to 350°F if baking immediately.
In a bowl, mix flour, baking powder, salt, and date sugar until combined.
Add heavy whipping cream and vanilla extract and stir until just barely combined.
Gently fold in blueberries or other mix-ins, being careful not to crush them.
Bring the dough together into a ball without over-handling, using a little flour on your hands if sticky.
Flatten the dough into a disc about 1 inch thick on a baking sheet.
Cut the disc into 8 wedges or 4 larger pieces.
Optional: wrap and refrigerate the dough overnight for best texture.
Bake for 18-20 min until they are just kissed golden on top
Optional: mix powdered sugar and lemon juice and drizzle over baked scones.
Wanting More?
Date-Sweetened Chili Crunch
This is Colleen’s answer to store-bought chili crunch. It’s packed with crispy garlic, toasty sesame, and just the right amount of heat, all brough...