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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Bamboo Orchid Ginger Coconut Date Scones Recipe

Brought to you by Bamboo Orchid Cottage

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Cook Time: 20 min	Prep Time: 20 min
Yield: 6 servings

Ingredients:
1 3/4 cup flour
1 cup flaked quinoa
1 cup buttermilk
1/3 cup butter, chopped
1 teasp baking powder
1/4 teasp baking soda
1/2 teasp salt
1 egg
1 cup buttermilk
1 teaspoon vanilla
3 tablespoons brown sugar
1/2 cup chopped dates
1 tablespoon chopped crystallized ginger
1/3 cup flaked coconut
Coarse sugar garnish

Instructions:
In a food processor cut all dry ingredients with the chilled butter.

In a separate bowl beat egg with milk and vanilla.
Blend together, adding dates, ginger and coconut.
Dough will be slightly sticky.
Spoon into a divided scone pan or pat into rounds placed on cookie sheet.Sprinkle with coarse sugar if desired
Bake at 400 approx 20 minutes until browned.

Notes:
Serve warm with jam.

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