Directions

• Heat oven to 375 F.
• Line 1 large cookie sheet with parchment paper.
• In a small dish, stir dates and orange juice together. Set aside until needed, stirring occasionally.
• In a medium bowl whisk all-purpose flour, almond flour, brown sugar, baking powder, baking soda, salt and cinnamon together. Add butter and, using a pastry blender, cut butter into dry ingredients until coarse crumbs form.
• Whisk in orange zest until evenly distributed. In a small bowl, whisk egg.
• Add cream, Sue Bee® honey and extract; whisk together then pour into bowl of dry ingredients.
• Add date mixture and, using a fork, stir all ingredients together until no flour is visible (batter will be thick).
• Stir in almonds.
• Drop mounds of dough (a scant 1/4-cup dough per mound) 2 1/2-inches apart on lined sheet. Bake 16 to 18 minutes or until golden or when a toothpick inserted in center comes out clean, rotating sheet from front to back halfway through baking.
• Transfer scones to wire racks and cool 20 minutes.

For Icing

• In a small heavy saucepan, cook butter until golden over medium heat (do not allow butter to burn.
• Pour golden butter into a small bowl to cool then stir in Sue Bee® honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
• Sir until drizzle consistency, adding more water if necessary.
• Top center of each scone with a generous teaspoon icing then using fork tines, rake across top of scones.