Starbuck'S Date Scones

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Starbuck'S Date Scones to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Starbuck'S Date Scones, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup bran
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 2/3 cup chopped dates

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar

Step 2: Technique & Execution

Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface

Step 3: Technique & Execution

Cut into 12 triangles

Step 4: Technique & Execution

Bake on an ungreased baking sheet in a preheated 350 degrees F oven about 25 minutes

Step 5: Technique & Execution

STARBUCK'S CRANBERRY BLISS BARS 16 oz. light cream cheese 12 oz. white chocolate baking squares Gingerbread Cake and Cookie Mix 2 T. flour 1/4 c. hot water Sunsweet Cranberry Fruitlings; sweetened/dried Follow the instructions for the cookie recipe on the gingerbread mix

Step 6: Technique & Execution

Mix the gingerbread mix with water