Now that I live at 8600 feet, I approach many baking recipes with some trepidation. In my nearly 30 years living in Boulder (elevation 5400 feet), I’ve gotten pretty good at tweaking sea level recipes (read that as 99.99% of all recipes). But, nearly 9000 feet? That’s a whole new ballgame.
I set aside this recipe, from Gourmet November 1989, months back. It sat and sat while I pondered if they would work. I had a package of dates that were begging to be eaten. Isn’t this a perfect way to use some of them up? Yes, and this week, I finally gave the recipe a try. I did not go in blind. I consulted my favorite high-altitude baking cookbook Pie in the Sky by Susan G. Purdy. Along with information from Colorado Cooperative Extension, this book is my go-to on adjustments for altitude. If you bake in Colorado, Purdy’s book is a must-have. Turns out, the Pie in the Sky scone recipe is nearly identical in proportions to the Gourmet one. Purdy uses buttermilk, but yogurt is close enough.
Below, is the original Gourmet recipe (since I know most readers do not live at 8600 feet) with my adjustments in brackets. Some scone recipes use nearly twice as much butter as this one. So, this isn’t the richest scone recipe out there. It does have a nice tang from the yogurt that balances the intense sweetness of the dates. The walnuts add a delicious crunch.
Date, Nut, and Yogurt Scones
2 cups all purpose flour
2 [1 1/2] teaspoons baking powder
1/2 [none] teaspoon baking soda
1 [1/2] teaspoon salt
3 Tablespoons sugar, divided
5 Tablespoons unsalted butter, cold and cut into bits
1 cup chopped dates
1 cup chopped walnuts
8 oz. plain whole fat yogurt
Preheat oven to 425℉ [400℉].
Butter a small baking sheet.
In the bowl of a food processor, sift together the flour, baking powder, baking soda, salt, and 2 Tablespoons sugar. Add the butter and pulse until the mixture resembles coarse meal.
Pour the dough into a bowl. Mix in dates and walnuts. Add the yogurt and stir to combine. With floured hands, mix until the dough comes together in a loose ball. Mound on baking sheet to form an 8″ diameter disk. Score top to divide into 8 wedges. Sprinkle with remaining 1 Tablespoon sugar.
Bake in the middle of the oven for 15-20 minutes until lightly browned and cooked through. [Reduce temperature to 375℉. Bake in the middle of the oven for 25-30 minutes until lightly browned and cooked through.]
Let cool on a rack. Serve warm.