This recipe for Date and Pecan Amish Friendship Bread Scones was submitted by Kitchen Friend Suzy and makes the perfect teatime snack. These scones also taste wonderful the next day, toasted and served with cream cheese or honey butter.
Date and Pecan Amish Friendship Bread Scones
This recipe for Date and Pecan Amish Friendship Bread Scones makes the perfect teatime snack.
- 2 cups Amish Friendship Bread Starter
- ½ cup butter melted
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2½ cups flour
- ½ cup dates
- ½ cup pecans
- Preheat oven to 325° F (165° C).
- In a mixing bowl sift flour, baking soda and salt.
- In another bowl mix starter with butter and stir into dry sifted ingredients and the dates and pecans.
- Form into a ball and then flatten to about an 1½” thick.
- Cut into 8 triangles.
- Place wedges 1 inch apart on ungreased baking sheet.
- Bake 20-25 minutes or until golden brown.
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Christine Shipley says
These were delicious and very easy to make. I substituted with blueberries and strawberries and they were so good and turned out perfect. I made as several small scones instead off a big one that I cut. I had to half the recipe as I didn’t have 2 cups of starter. Good thing as we’d eat all the scones in one night. I put homemade clotted cream on them which is Amazing! Will be my go to scone recipe. I tried the other recipe, both are good but this was easier to make.
Monica G says
I swapped out the dates and pecans and used 1 cup of fresh blueberries. Dixious. I used a regular Ice cream scoop to parcel it out. I got 12 large and used the mini scoop for another 14 little ones. Baked the smaller ones fir about 17 minutes, the large for 25 min. Yummy! Froze most of them ad there are only 2 if us at home now. LOL. Defrost naturally over night, or, if in a hurry, a big one defrost completely and is slightly warm at about 30 seconds on high. Little ones defrost at about 10 seconds.
Diane Crawley says
These were posted on FB page. I was about to overflow with starter, so this was perfect for a cold wintery day.
I didn’t have dates or pecans, so I subbed raisins and walnuts. Slight crisp on the outside and soft and moist on the inside. Easy to make. Recipe doesn’t mention when to add dates/pecans. I almost forgot. Still easiest and yummiest scones I’ve ever made.
So glad you enjoyed the recipe, Diane! Thanks for sharing. ❤️
Love the recipe!!
I have a large batch of AFB starter (I named it Freddie) on my counter at all times as I bake every day, and I’m always looking for new ways to use it. This recipe went straight into my B&B file of recipes to serve guests – and I’ve even had a request to print it out. I sent them along with a zip-lock bag of Freddie as well, just to get them started.
I added grated orange peel with the dates and pecans – they just seem the perfect combination.
One note about the recipe – though not a problem – there is no mention of the dates and pecans in the directions.
Thanks for sharing, and I look forward to trying several other recipes here at your site.
Thanks for sharing, Peggy! We’re so glad that you enjoyed the recipe.
And thank you for catching the typo in the recipe. We just fixed it! 😊
Mark K HOXIE says
Awesome site my wife and I have been working a starter now for over a year and a half now.
Love all the recipes that we have tried. Pecan scones are a fav as well. As the dump cookies
That’s awesome, Mark! So glad you both are enjoying it! If you ever take any pictures of your creations, we’d love to see them. You can post them on our group Facebook: https://www.facebook.com/groups/amishfriendshipbread
I halved the recipe and used fresh blueberries in place of the dates/nuts, then I lightly patted in some granulated sugar before baking. My husband said they were the best scones he had ever had. I’ll be using this as my base recipe from now on, and just swapping out the add-ins, as my pantry allows. Thanks!
We love to hear this! So glad this recipe turned out and you and your husband enjoyed it.
I followed Bessy’s suggestion using cranberries, pecans, and orange zest. I divided the dough into two balls, and then cut each ball into 6 to make 12 scones. They are still pretty large, so next time I’ll make 16. The scones freeze really well.
Hi Joyce! That sounds delicious! Thanks for sharing!
The scones are delicious, but huge, like other comments have said. I made 12, but could have easily made 16 I think.
Darien Gee says
Yay, so glad it worked out! The more active your starter is, the more scones you’ll have as well.
Excellent recipe! I made a half batch and was glad I did, as these scones are massive!
I love scones and love dates. Need to try these!
These scones were yummy. My family doesn’t like dates, so I substituted dried cranberries, walnuts and orange zest. The scones were huge and could easily have made 12.