Date Scones
User Reviews
5
Date Scones
Description
The Date Scones recipe blends flour, baking powder, sugar, salt, and cinnamon before cutting in frozen grated butter to create a sandy, flaky dough. Wet ingredients including egg, heavy cream, and vanilla extract are mixed with chopped dates, which provide bursts of chewy sweetness. The dough is gently combined to avoid overworking, preserving a tender texture.
The dough is formed into an 8-inch circle, cut into wedges, chilled briefly to help firm the butter, then baked until the edges and top develop a light golden brown color. The resulting scones have a soft interior with some flakiness from the butter, while the dates offer moistness and natural sweetness alongside warm cinnamon notes.
These scones toast well and pair nicely with butter, clotted cream, or jam, making them suitable for a comforting breakfast or afternoon snack with tea or coffee.
Tips include using cold ingredients for flakiness, not overworking the dough, and baking until dry and lightly browned. The recipe offers mix-in alternatives, recommends storage at room temperature for up to 2 days, and details freezing options for both dough and baked scones.
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 butter 115 grams, 1 stick, frozen, grated on the large side of a box grater
- 1 egg cold
- 1/2 cup heavy cream 120g, cold
- 1 1/2 teaspoon vanilla extract
- 1 cup dates 150 grams, pitted, chopped
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
- Use cold ingredients—butter, egg, and cream—to help create a flaky scone texture.
- Avoid overworking the dough to retain lumps of butter for a tender crumb.
- Store leftover scones in an airtight container at room temperature for up to 2 days; warm before serving.
- Freeze formed scone dough after flash freezing to allow individual baking; add extra baking time when baking from frozen.
- Frozen baked scones can be reheated directly from the freezer in a 350°F oven for 5-10 minutes.
- Experiment with mix-ins such as orange zest, dried cranberries, chocolate chips, or nuts.
- Shape and chill the dough before baking to help scones hold their shape and improve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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