Lightly sweetened and tender, scones are a quick and easy quick bread choice. We enjoy the bit of extra texture the oatmeal adds. Toss one in a bag and take it to work for a snack that beats vending machine fare.

3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 cup old-fashioned rolled oats (not instant!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup pitted dates, chopped

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

In a medium bowl, whisk together the milk, egg, brown sugar and vanilla until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, oats, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the milk mixture and dates and mix just until a sticky dough forms.

Drop the dough by measuring 1/3-cup measures onto an un-greased baking sheet.

Bake the scones in the preheated oven until golden, approximately 15 to 18 minutes.

Yield: 12 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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