Date-Nut Scones

2 1/4 cups flour
1/3 cup dark brown sugar
1/2 teaspoon salt
1/2 cup unsalted butter
1/3 cup milk
1 egg
1 teaspoon vanilla
1/4 teaspoon grated lemon peel
8 ounces coarsely chopped dates
1/2 cup coarsely chopped walnuts

Combine dry ingredients. Cut in butter. Mix liquids, add and stir
to combine. Knead in dates and nuts. Pat into a 9-inch diameter
circle on greased baking sheet. Brush with egg yolk-water glaze if
desired. Cut 8 wedges. Bake at 375 for 25-30 minutes.


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