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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Although I've tweaked it slightly, the original of this recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking. Ingredients:
2 1/4 cups all-purpose flour |
1/4 cup brown sugar, packed |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup unsalted butter, cold, cut into 8 chunks |
1 cup buttermilk |
3/4 cup dates, chopped |
1/4 cup crystallized ginger, chopped |
1 tablespoon granulated sugar (or coarser) |
Directions:
1. Preheat oven to 425 degrees F.
2. In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
3. With pastry blender cut in the cold butter until mixture looks like fine crumbs.
4. Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
5. On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
6. Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
7. Best served warm!
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