Date scones recipe
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Simple yet mouth-watering date scones. They only take half an hour in total to make from scratch!
116 people made this
IngredientsMakes: 8 scones
- 225g self-raising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons sugar
- 1 tablespoon butter or margarine
- 70g chopped dates
- 1 small egg, beaten
- 150ml milk
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat oven to 200 C / Gas 6. In a bowl sift together flour, baking powder, salt and sugar.
- Rub in butter until mixture looks like fine breadcrumbs, and then stir in the chopped dates.
- In a jug mix together the milk and egg, and then pour the liquid bit by bit into the flour mixture until it starts to come together.
- Turn out dough onto a lightly floured surface and gently knead until all the crumbs have come together and it has formed a soft dough - DO NOT knead the dough any more or the scones will be tough.
- With a knife cut the dough into about 8 squares, brush with milk and place on a tray and into the hot oven.
- Bake for about 10-15 minutes or until just beginning to brown.
Reviews & ratingsAverage global rating:(31)
Reviews in English (32)
Living where fresh dates are in abundance I had to give this a try. Considering how little fat and sugar there was in this recipe they turned out really light and tasty. Thank you-18 Feb 2011
The mixture came up runnier than expected, but added more flour and job done! .they are fab scones, will be making these again :-)-02 Nov 2013
Used different ingredients.Didn't have self raising flour so used plain flour with 4 tsps of baking powder. Didn't need the full quantity of liquid and made six larger scones rather than eight as suggested.-18 Feb 2011
These are my all-time favourite scones. They really do live up to their name as they’re very light and fluffy, and have a lovely ‘wheaty’ flavour from the wholemeal flour. My favourite way of all to eat them is to use lots of big chunks of date in the dough, and serve them warm with butter and a really good pot of tea. It’s a hard-to-beat combination (although a little jam and cream doesn’t go amiss either!)
Makes 18-20 scones.
- 2 cups (300g) self-raising flour
- 2 cups (320g) wholemeal self-raising flour
- 1/4 cup (55g) caster sugar
- 1 teaspoon salt
- 160g cold unsalted butter, cut into small chunks
- 250g pitted dates, coarsely chopped
- 2 cups (500ml) buttermilk
- Flour, for dusting
Preheat your oven to 200C. Dust a sturdy baking sheet with flour and set it aside. (If you don’t have a heavy baking sheet, you can use a lightweight one but line it with a double thickness of baking paper so the bottoms of the scones don’t burn.)
Put the flours, the sugar and salt into a large bowl. Whisk them together with a balloon whisk for a minute so they’re thoroughly combined and aerated. Scatter the little chunks of butter over the top, and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs. (If you like, you can make this step faster by using a food processor – I certainly do then just tip the resulting mixture into a big bowl.)
Add the dates and toss them about so they’re well coated. Now, make a well in the centre of this mixture. Pour in the buttermilk and stir it in very lightly until the mixture starts to come together into a somewhat sticky dough. Turn this mixture out onto a floured board and knead it gently until it’s just combined – don’t overdo this, or the scones will be a bit heavy and tough they love a light touch. Pat it out into a 4-5cm thick round. Dip a scone-cutter or small tumbler into some flour to stop the dough sticking to it, then stamp out the scones, dunking the cutter back into the flour between each one. Gently knead together any scraps and cut them again.
Sit the scones closely together on the prepared baking sheet and dust them very lightly with flour. Put the tray in the oven and bake the scones for about 20 minutes, until they’re golden and smell divine. When they’re ready, remove them from the oven and immediately wrap them in a clean tea towel – this helps trap the steam in the scones, which makes them extra-light and moist. Leave them for 5 minutes, then serve them with butter, or lashings of jam and cream.
Date Nut Scones Recipe
- 2 1/4 cups all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package (8 ounces) chopped pitted dates
- 1/2 cup coarsely chopped walnuts
Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking sheet or use a well seasoned baking stone.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don't worry if the dough is sticky - it's supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed.
On your prepared baking sheet or stone, pat the dough into a 9-inch-diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also.
Angela is the founder of About A Mom and currently acts as a content creator and editor-in-chief for the About A Mom Team. She has been a professional blogger for over 10 years. Angela has appeared in numerous TV segments, advertising campaigns and her work has been featured by many top publications. She lives in Tampa, Florida.
- 1 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- ¼ cup unprocessed wheat bran
- ¼ cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 tablespoons chilled stick margarine, cut into small pieces
- ⅔ cup chopped pitted dates
- ⅔ cup vanilla low-fat yogurt
- 2 egg whites, lightly beaten
- Vegetable cooking spray
Combine first 8 ingredients in a bowl cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened (dough will be sticky).
Turn dough out onto a lightly floured surface with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough. Bake at 350° for 25 minutes or until loaf sounds hollow when tapped.
Start by preheating your oven to 360 degrees Fahrenheit (or 180 degrees Celsius). You’re going to use the middle shelf in the oven, so if you need to rearrange some shelves, do it now before the scones get too hot to handle.
Also, place a sheet of baking paper onto a baking tray now while you still have clean hands. In a little while, you’re going to cut the scones out and place them directly onto the paper covered baking tray, so it needs to be easily accessible.
Add all the flour to a fairly large sized bowl.
Using the flat blade knife, make a well in the centre of the flour. However, keep in mind that you should sort of “flick” the flour away from the centre, so that you’re not inadvertently packing the four down at all.
Once you have a hole or well in the center of the flour, pour in the cream, lemonade, and the chopped dates (if you’re using them, or an alternative).
Preheat oven to 220C. Grease a baking tray and lightly dust with flour.
Sift flour and salt into a bowl. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs. Stir in dates. Make a well in the centre.
Whisk milk, honey and lemon rind together in a separate bowl. Pour onto the flour mixture and mix with a butter knife until combined, adding a little more milk, if necessary, to form a soft dough. Gather the dough togehter with your hands (the less you work the dough, the better).
Place dough on a lightly floured board and gently pat down until about 2.5cm thick. Use a floured 4.5cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
Bake 10-12 minutes or until golden. Place onto a wire rack. Serve with butter and Capilano Honey.
Recipe notes: Lightly flour the board. Too much extra flour will result in a dense scone. Press cutter straight down into dough and do not twist. Scones cooled on a wire rack will have a crisp crust. If you prefer a softer crust, cover the scones with a tea towel.
Date Scones with Fleur de Sel Whipped Butter
In a bowl, beat the butter with the fleur de sel until fluffy, about 3 minutes.
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.
Made for Super Bowl today. Substituted 1 C dried figs soaked in 1/4 C Marsala wine. Added the wine and figs to the milk and egg mixture. They were very moist so I kneaded in more flour and rolled then cut into triangles. They were really delish and easy to make.
A January Sunday morning I wanted to make something warm to go with tea. I used all-purpose flour and almond milk. I really liked the texture of these scones. Also added grated lemon rind, a little more dates and a 1/2-cup of chopped walnuts. Also, once the scones were cool I glazed them with a lemon glaze I made with lemon juice and confectioner's sugar.
Super easy and tasty--definitely worth making. I mixed the dry and wet ingredients the night before and in the morning combined to have fresh scones in a few minutes--came out just fine. Froze about 1/3 of them for later.
The husband and I really liked these scones. After reading some of the comments I decided to tweak the recipe a bit. I used three heaping tablespoons of brown sugar substituted 1/4 cup of flour with 1/4 cup of wheat germ added 1/2 cup chopped walnuts increased chopped dates to about 2/3-1 cup added about a teaspoon of lemon extractI used heavy cream instead of milk and probably used about 1 tablespoon less flour. I added the dates and walnuts to the wet mixture before whisking the dry ingredients -perhaps this helped with stickiness that others found. The lemon extract really made these awesome- next time I would add zest too. Read More http://www.epicurious.com:80/recipes/food/notes/Oatmeal-Date-Drop-Scones-10330#ixzz1m6ChTtZU
Meh. I made this with a extra heaping of dried apricots instead of dates and the results are pretty mediocre. This may be a good base recipe but it needs help. If I make these again I'll do the following: Be generous with the milk (or use cream) and add an extra tablespoon of brown sugar and the zest of a while lemon. Add a lemon glaze (powdered sugar mixed with a skosh of juice). Take the time to shape these into attractive, smooth mounds or triangles. My husband loves classic scones and he is underwhelmed. Me, too.
Quite good, kind of a strange flavor, would like it with more dates, I added 2 tablespoons of sugar instead of 3 and they were good, not too sweet.
The comments below were very helpful. To compensate for the dryness (and to make them a bit sweeter), I added one cup whole milk rather than 3/4 and 5 tbsp brown sugar rather than 3 - perfect! My kids don't like fruit bits in their baked goods, so the extra bit of brown sugar was a good alternative to the missing dates.
I made these this morning for my boyfriend's birthday. Scones are his favorite and he's not a fan of sweets and loves dates so they were perfect! I made the dough the night before and rolled it up in plastic wrap really tight and then sliced it this morning and baked them so theyɽ be fresh. I made quite a few edits to the recipe but they turned out great! I omitted the baking soda (on accident!), used slightly less than a tablespoon of baking powder, doubled the dates (chopped up a 9 oz. bag of whole pitted dates), used salted butter so I didn't add salt, used heavy cream instead of milk, zested a whole valencia orange and used regular all purpose flour instead of cake flour. I nearly had the same dates sticking problem so I ended up adding the dates to the milk/cream mix first so that some of the stickiness was reduced. I also accidently added the milk before the butter, which turned out ok, but I had to knead it by hand a bit to get the butter fully mixed. I'm definitely keeping this in my recipe box for the future. Next time however I will use cake flour and milk as these were very dense and possibly do a sugar dusting on half (I like sweets) and depending on my mood I could use a little less zest. I liked the almonds suggestion too, so I might try that. Overall, these were delicious and hearty. A great breakfast for a cold rainy morning.
I have been craving scones, and have some fresh dates from the farmers market. Everyones comment has made me decide to make em. I will follow advice and add more dates, and maybe some zest!
As someone else said, a good basic recipe. I agree they could use a just a tad more sweetness. The texture was perfect. I added some orange zest for a bit more flavor. Probably will continue to experiment with these.
These were good, although a bit dry. I used buttermilk instead of milk, with good results. I thought they could use a tad more sugar. My kids (surprisingly) did not like them.
I make these regularly but substitute large semi sweet chocolate chips for the dates and they are always a huge hit. So easy!
Most scones are dry and was really pleased how tasty these came out. The dates were a nice touch. I used Deglet Noor dates because they are the least sweet type of dates. I sprinkled the top of the scones with paper thin sliced almonds before placing the batch in the oven. It perfectly complimented the oatmeal and dates. Try it!
I substituded dry cherries and swapped in 1 cup of Ryeflour and they were hearty and delious!
modified this a bit, used whole wheat organic flour, about half the sugar in the recipe because I don't care for sweet scones. I added currants not dates. Dropped using a mini ice cream scoop, dusted with a little demara sugar to make them look pretty and baked for 10 minutes. Delicious hot with jam and butter
Exactly what I was looking for in an oatmeal scone, especially after replacing 1/2 teaspoon of the vanilla with 1/2 teaspoon of lemon extract.
These were good but needed some more spice - Iɽ add orange rind next time.
If you like dates, don't just add half a cup, but a full cup. that does the trick. I also did not have any cake flour, so added 2 cups of white flour. should have also added some cinnamon. but did put in a little more brown sugar. I like to pat my dough out on a floured board to 1/2" thick and then cut in pie shapes before baking. will definitely make it again!!
Nice, quick and simple, definitely the easiest scones I've ever made. And healthier compared to others too. I used raisins instead of dates and added some toasted pecans and a couple dashes of cinnamon. Will try again and add more sugar and spices.
This recipe will replace my exisiting scone standard-the scones have perfect texture, is made from ingredients that I already have in-house and were easy to assemble and bake.
As Don in Florida said, this is a "great basic recipe" A little too doughy for my tastes however, so cake flour might not be the best choice. I added raisins instead of dates, chopped almonds & 1 tsp of lemon zest. They were good, but I'm sure there are better recipes out there, just waiting to be made.
Really super good scones. I used half buttermilk and half regular, and about 50 percent more dates. Next time, I will also add pecans with less dates. I already have it planned to make it with marchino cherries,maybe coconut, maybe -oh, you get the idea. Great basic recipe.
Delicious! I added a little cinnamon but otherwise used the ingredients as listed (except I substituted regular flour for cake flour). We thought these were terrific - the oats added a wonderful texture, the dates provided just the right bit of sweetness, and there was no detectable baking powder taste. And despite my flour substitution they were very light and fluffy. Will definitely make again!
I thought these were heavy and boring. I'm not sure what was missing, but with so many other excellent scone recipes out there, I won't bother experimenting with it to figure it out.
I followed the recipe exactly, and was very surprised at the outstanding results. Having made several quite varied scone recipes, I can say this one is easily the best combination of outstanding flavor, very good texture, and surprisingly little fat. In fact I have never seen a recipe this moderate in fat that tasted this rich. The texture is both fluffy and toothsome, thanks to the whole oats. The flavor is delicious, and I detected none of the baking-powder bitterness or saltiness that others have suggested. I cannot imagine how to improve this recipe. I will make it again soon, and will strive to copy its techniques in other dishes. Highly recommended.
Recipe Lemonade date scones
Will have to try this one out. Sounds easy and delicious.
So simple yet looks yummy definitely a winner for me
I have always wanted to make the version of scones with lemonade in it.
I’m definitely going to try these but will leave out the dates. I can’t seem to eat anything that has been cooked with fruit in it, even an apple pie. Might make it for morning tea at my last job so everyone else can enjoy. Thanks for sharing this recipe though
I like this recipe bit love using currants thanks so much
I remember making these at school, then they were one of the first things I taught my kids to make. A fail safe idiot proof scone recipe
Need to try these. Thanks for the recipe.
These are nicer than plain scones for a change. I WONDER IF YOU COULD USE LO CAL LEMONADE as an alternative TO CUT DOWN THE SUGAR CONTENT?
oh wow, emailing myself now, I will make in the morning
These taste even better than they look
I’ve been making this for years the mother in law told me about the lemonade scones. It also made a great pizza base but not real healthy so I use bread dough now however my scones are still the old lemonade and cream.
yummy, these still turn out soft and fluffy with lemonade apparently. Cheers
have always wanted to attempt scones but too scared ill stuff them up…heard lemonade date scones are awesome so ill def be trying this one out…thank you for the recipe
QUICK AND EASY SCONES: DATE AND LEMON
Makes: 12 scones Difficulty: Easy
Large Baking tray
Round Cookie cutter, or glass rim
150ml Full Cream Milk
150ml Pure Cream (45% fat)
1 large Egg
400g Self Raising Flour
2 tablespoons Caster Sugar
Zest of 1 lemon
1 cup of dried Dates, pitted and chopped
Preheat the oven to 200 degrees Celsius (180 fan-forced 390F). Line a large baking tray with baking paper. Set the kitchen timer for 12 minutes.
In a medium bowl add the milk, cream and egg. Hand whisk until well combined. Add the flour, sugar and lemon zest. Gently stir together with a spoon. Do not overmix.
Empty the mixture onto a clean lightly floured surface. Knead together gently until a soft dough forms.
Hand press the dough until it’s 2cm thick. Use a round cookie cutter or glass, cut rounds of scone form the dough. Place each onto a baking tray. Leave 1-2cm between each one. Add the scraps back into the dough and roll more scones until the dough is finished.
Use a pastry brush to brush the tops with some extra milk. Sprinkle with some caster sugar.
Check the oven has reached the correct temperature. Bake the tray in the middle of the oven. Bake until they rise and become golden brown. If not ready, monitor the scones closely for another 3 minutes until done.