Lemon Date Scones

1 3/4 c. all-purpose flour
¼ c. whole wheat flour
1 tsp. ground coriander
3 tsp. baking powder
1/2 tsp. baking soda
1/4 teaspoon salt
1/4 c. spreadable butter with canola oil
zest of 1 lemon
½ c. lemon juice
2 tbsp. honey
1 large egg, slightly beaten

Optional glaze:
half and half
sugar

You can substitute orange juice and zest for the lemon. Also, try using other dried fruits such as apricots, cranberries, etc.

Preheat oven to 400°F. Combine flours, coriander, baking powder, baking soda, and salt in medium bowl; cut in cold butter until mixture resembles coarse crumbs.

Add lemon zest, juice, honey, and egg to a small bowl; whisk to combine. Stir into flour mixture just until just moistened. Turn dough onto well-floured surface; knead 8-10 times until smooth.

Pat dough into 1-inch thick circle on greased baking sheet. Score into 8 wedges; do not separate.
Bake for 15 minutes before removing to brush with half and half or milk and sprinkle with sugar for a sweet glaze. Continue baking another 5 to 10 minutes or until lightly browned. Cool 10 minutes.


Serving Size: 8