Easy Date Scones
User Reviews
5
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Total Time
30 mins
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Servings
14 scones
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Calories
166 kcal
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Course
Dessert
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Cuisine
Australian
Easy Date Scones
Description
This recipe mixes self-rising flour and caster sugar with chopped dried dates before adding a liquid mixture of cream and buttermilk. The dough is handled gently, kneaded briefly just until smooth, then shaped into a disc and cut into rounds using a floured cutter without twisting, preserving the dough’s rise. Baking at 200°C for 12 to 15 minutes yields scones that are tender inside with a light crumb and a pleasant sweetness from the dates evenly dispersed throughout.
The technique emphasizes minimal handling to avoid toughening the dough, ensuring fluffiness. Dates are chopped by hand to avoid any unexpected seeds. The scones make a comforting baked good suitable for teatime or breakfast, pairing well with butter or jam.
Notes suggest homemade buttermilk as a substitute and recommend gently recombining leftover dough scraps to avoid overworking. The importance of clean cuts is highlighted for optimal rising edges.
Ingredients
- 3 cups self-rising flour 450g
- 200 ml cream pure
- 200 ml buttermilk see notes
- 2 tablespoon caster sugar
- 1 ½ cups dried date roughly chopped, 200g
Instructions
- Pre heat oven to 200c.
- In a jug, combine the cream and buttermilk, then set aside.
- Place flour, sugar and chopped dates into a large bowl, and mix to combine.
- Add cream mixture to flour, and mix to combine using a flat bladed knife. For the final few strokes, I bring the dough together with my hands.
- Turn the dough out onto a lightly floured bench / board and knead the dough lightly until just smooth - should only need about 30 seconds or about 5 - 10 turns. Pat the dough out into an even 2cm / ⅘" disc.
- Take a 6cm / 2 ½" round cutter, dip it in extra flour and cut out scones. Try not to twist the cutter as you push down and then pull back up through the dough. Nice clean cut edges will help your scones rise (see notes).
- Remove any excess dough from around the scones (try not to squish the edges) then place onto a baking tray - again trying not to handle the edges of the scones. Push together the remaining dough scraps and repeat (see notes).
- Bake for 12 - 15 minutes, or until the tops are golden and they sound hollow when you tap them.
Notes
- Make your own buttermilk if you don't have it on hand using simple substitutes.
- Use a sharp cutter and avoid twisting when cutting scones to help them rise straight and well.
- Gently press leftover dough scraps together and pat flat with minimal kneading to maintain scone fluffiness.
- Chop dates by hand rather than using a food processor to avoid incorporating any seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14scones
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 166kcal | 8% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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