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Apple-Date Cinnamon Scones

When the bible talks about the promised land, a land "flowing with milk and honey," the honey referred to is actually date syrup, commonly known in Israel today as Silan. This "honey” made its way back into Israeli culture in the 1990’s through Iraqi Jews and sits on the shelves in most Israeli kitchens. Silan has become increasingly popular in the U.S. over the past decade with domestic and professional cooks alike. Similar in texture and color to molasses, and lower in calories and sugar than honey, it’s quickly become a favorite for foodies. Silan can be mixed with tahini to make a sweet spread, used in marinades and vinaigrettes, and drizzled on oatmeal, scones, yogurt or ice cream.
This recipe for Apple-Date Cinnamon Scones is a ridiculously easy way to add a "honey" cake to your Rosh Hashanah dinner. Almond flour can be swapped for regular four for a gluten-free version (you may need to add more flour). The dough should be slightly sticky but not so much that you can't form a round. The Silan gives these scones the perfect amount of sweetness and rich flavor!
Maya, the Beagle dog was trying to snag a bite :)
If you make it, comment and let me know how yours comes out and if you change or add anything.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Course: Dessert
Cuisine: Mediterranean
Calories: 100
Ingredients Method

Ingredients
  

  • 2 C. Flour
  • 1/4 C. Sugar
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 1 Tbsp. Silan
  • 1/4 tsp. Nutmeg
  • 1/4 C. Cold butter
  • 1 C. Shredded Apple
  • 1/2 C. Milk
  • 1 Tbsp. Sugar
  • 1 Tbsp. Silan Drizzle

Method
 

  1. Pre-heat your oven to 425 degrees.

  2. Combine dry ingredients and mix them together well. Cut in the 1/4 cup butter. Add the shredded apple, then the milk and mix until it forms a soft dough. Add a bit of flour if the dough is too sticky.
  3. Knead a few times, working the flour into the dough until it is barely sticky. Divide into two balls and flatten until they are about 6 inches in diameter. Divide dough into 6 pieces by pressing soft lines into the dough with a butter knife. (You don't need to fully divide it since it can be done after it bakes)
  4. Place them on a well greased baking sheet or parchment paper and sprinkle them with brown sugar and/or cinnamon. Pop into the oven and bake for 15- 20 minutes until they are golden brown. Remove and cool. When the scones are cooled, glaze with Date Syrup and enjoy while warm.