Date Scones
User Reviews
5
Date Scones
Description
Date Scones begin with a mixture of all-purpose flour, baking powder, salt, and sugar combined until even. Vanilla bean paste and heavy cream are added to form a soft, workable dough. Chopped pitted dates are folded into the dough to distribute their natural sweetness and moist texture evenly. The dough is shaped into disks, sliced into wedges, and chilled briefly to firm up before baking.
Baking at a high temperature results in scones with a tender interior and lightly crisp, golden edges. Brushing the tops with extra cream before baking encourages browning and a slight sheen. The vanilla flavor enhances the dates' natural sweetness without overpowering it.
Date Scones make a comforting snack or breakfast item served with butter or jam. Their rich, moist crumb and fruitiness complement tea or coffee well. The dough can be divided and half frozen to enjoy freshly baked scones later.
Vanilla bean paste can be substituted with vanilla extract if unavailable, though the paste lends tiny vanilla specks and deeper aroma. The texture and moisture distribution depend on careful folding of dates into the dough rather than overmixing.
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/3 cup white sugar
- 1 Tbsp vanilla bean paste buy online here
- 1 1/3 cups heavy cream 3 tablespoons plus a bit more for brushing tops of scones
- 1 1/2 cups dates pitted; chopped
Instructions
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.
- Fold the dates into the dough. Turn the dough out onto a lightly floured surface and bring into one single mass.
- Divide the dough in half.
- Form the dough into 2 disks about 5 1/2 inches across.
- Slice each disk into 6 triangluar scones. If you like you can freeze half the scones for later.
- Place the scones in the freezer for 15 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and arrange them on your lined baking sheet, at least an inch apart. I arrange them circles. Brush just the tops of the scones with a little bit of heavy cream.
- Bake the scones for about 15-18 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream or butter. Store leftovers at room temperature covered with foil. Reheat in the microwave for 15-20 seconds.
Notes
- If vanilla bean paste is unavailable, vanilla extract can be used as a substitute in the same quantity.
- Freezing half of the scones before baking is possible to enjoy fresh scones at another time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 205mg | 9% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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