Cinnamon Date Scones
1/4 cup Granulated sugar — divided
1/4 teaspoon Ground cinnamon
2 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
5 tablespoons Butter or margarine — cold
1/2 cup Chopped dates
2 Eggs
1/3 cup Half and half — or milk
Preheat oven to 425 degrees. Combine 2 tablespoons sugar and the cinnamon in a small bowl; set aside. Combine the flour, baking powder, salt and the remaining 2 tablespoons sugar in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the dates. Beat the eggs in a separate small bowl with a fork. Add the half and half; beat until well blended. Reserve 1 tablespoon egg mixture in a small cup; set aside. Stir the remaining egg mixture into the flour mixture until a soft dough forms. Turn out the dough onto a well-floured surface. Knead the dough gently 10 to 12 times. Roll out the dough with a lightly floured rolling pin into a 9 x 6-inch rectangle. Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an ungreased baking sheet. Brush with the reserved egg mixture; sprinkle with the cinnamon sugar. Bake for 10 to 12 minutes, or until golden brown. Immediately remove from the baking sheets. Cool on wire racks for 10 minutes. Serve warm or cool completely.
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