Date Scones
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5.0
33 reviews
Excellent
Date Scones
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Scones that are crisp on the outside, and buttery and flaky on the inside, studded with bits of caramelized dates. Delicious and easy,with step by step photos and videos.
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Ingredients
- 2 cups flour 250 g
- 1 tablespoon baking powder
- 3 tablespoon white sugar 40 g
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/2 cup frozen butter, grated on the large side of a box grater 115 grams, 1 stick
- 1 egg, cold
- 1/2 cup heavy cream, cold 120g
- 1 1/2 teaspoon vanilla extract
- 1 cup pitted, chopped dates 150 grams
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Instructions
- In a large bowl, whisk together flour, baking powder, sugar, salt, cinnamon.
- Add the grated frozen butter into the flour mixture, and work it in with your fingertips until it resembles wet sand, see post above for visuals. You can also use a pastry cutter, but I find hands easier!
- In a separate bowl mix together heavy cream, egg and vanilla. Add the wet ingredients and the chopped dates to the flour, and mix together until combined with a spatula or fork. You can knead the dough a couple times with your hands, but don't overwork the dough, a shaggy dough is perfect.
- Line an 8 inch circle cake pan with parchment paper overhanging the sides. Pat the dough in to form an 8 inch circle, then turn it out onto a lightly floured surface. Alternately, pat the dough into an 8 inch circle. Cut the circle into 8 wedges, and place onto a parchment paper lined baking sheet. Place the sheet with the dough on it into the fridge to rest for 15 minutes.
- While dough is resting, heat oven to 400 F (200C). Take scones out of the fridge, and brush the top of each with a little heavy cream, and optionally sprinkle with some coarse sugar. Bake for 20-25 minutes, until edges and top are a light golden brown.
- Serve warm, either plain or with some cream and/or jam.
Notes
- Alternate mix-ins: Orange zest and dried cranberries, chocolate chips, raisins (if you must!), blueberries, chopped nuts.
- Making dough in advance: You can make and shape the scones the night before, refrigerate them covered, then bake them the morning of. This is a great way to enjoy fuss-free fresh scones.
- Storing leftovers: Store scones in an airtight container at room temperature for up to 2 days, warm briefly in oven or microwave before enjoying.
- Freezing scones:
- Flash freeze on a baking tray until scones harden, at which point you can put them together in a freezer bag of container without them sticking. This way you can pull out individual scones to bake. Bake for an extra 3-5 minutes directly from frozen. Scone dough can be frozen for 3-4 weeks.
- You can also freeze leftover baked scones for up to 3 months. You don't need to thaw them, just reheat in an oven at 350F (180C) for 5-10 minutes until warmed through.
- Use cold ingredients: butter, egg, and cream.
- Don't overwork the scone dough, both when rubbing in the butter and when adding the wet ingredients. You want to retain little lumps of butter to get a flaky texture.
- Bake scones until light golden brown on the edges and top. If you lift one from the parchment, you'll see that the bottom is dry and a light golden brown as well. Don't over bake, you still want a soft inside.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
409mg
(17%)
Potassium
181mg
(5%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
605IU
(12%)
Vitamin C
1mg
(1%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 409mg | 17% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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