Recipes Bread + Dough Date Scones with Fleur de Sel Whipped Butter 5.0 (1) Add your rating & review These tender scones offer an irresistible mix of sweet and salty thanks to the chopped dates in the batter and the salted butter served alongside. Slideshow: More Breakfast Pastry Recipes By Vinny Dotolo & Jon Shook Vinny Dotolo & Jon Shook Why they won Because the duo have created a no-holds-barred meat-centric restaurant that has made L.A. excited to eat fried chicken livers. Born (VD) 1979 (JS) 1981 Raised (VD) Clearwater, FL (JS) South Miami, FL Education (BOTH) The culinary program at the Art Institute of Fort Lauderdale in Florida. Experience (BOTH) The Strand, Miami Beach; Wildflower, Vail, CO; Chadwick, Los Angeles. How they got their start (JS) “[Chef] Ben Ford hired us to cook lunch at Chadwick. But then the restaurant went out of business. So he hired us to paint his house—we hated painting, all we cared about was lunch. Soon we were cooking for Ben’s dad [Harrison Ford].” On the L.A. food scene (VD) “People out here eat like kids: hamburgers, hot dogs, doughnuts. You can tell that so much fast food started here.” Advice to aspiring chefs (JS) Eat out. “When we were 22, 23, we went to see our accountant, and he said we’d spent $150,000 on dining that year. Imagine. But it’s worth it—you get turned on to so many ideas.” Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Rick Poon Active Time: 20 mins Total Time: 1 hrs 30 mins Yield: 8 scones Ingredients Butter 1 stick unsalted butter, at room temperature 1/2 tablespoon fleur de sel Scones 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 1/2 tablespoons baking powder 1/4 teaspoon kosher salt 4 tablespoons cold unsalted butter, cubed 1 cup chopped pitted dates 1 1/2 cups heavy cream, plus more for brushing Turbinado sugar, for sprinkling Jam, for serving Directions Make the butter In a bowl, beat the butter with the fleur de sel until fluffy, about 3 minutes. Make the scones Line a baking sheet with parchment paper. In a large bowl, sift the 2 1/4 cups of flour with the sugar, baking powder and salt. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Add the dates and toss to coat in flour. Drizzle in the 1 1/2 cups of cream and stir until a dough forms. Cover with plastic wrap and let stand for 10 minutes. Turn the dough out onto a lightly floured work surface and knead gently until it comes together. Pat the dough into a 5-by-10-inch rectangle. Cut into 8 equal squares and arrange on the prepared sheet. Refrigerate for 30 minutes. Preheat the oven to 375°. Brush the tops of the scones with cream and sprinkle with turbinado sugar. Bake for about 25 minutes, until golden. Transfer the scones to a rack to cool completely. Serve with the salted whipped butter and jam. Make Ahead The scones can be stored in an airtight container overnight. The butter can be refrigerated for 1 week; bring to room temperature before serving. Rate it Print