Date Scones Recipe
Tender Date Scones that date lovers and even haters will enjoy! Dates become creamy and add the perfect touch of sweetness to these scones.
I’m actually a little surprised at how much I love these date scones. I like dates and eat them fairly often but I just wasn’t sure about them in a scone. But I went for it annnnd they are SO GOOD. The dates are not chewy at all once they bake. They just kind of blend in with the scone and add a little sweetness and flavor that pairs with an afternoon coffee a little too well. Let’s make them!
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Ingredients
Date scone ingredients
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Salted butter
- Whole milk
- Egg
- Sour cream
- Dates
One of the reasons I’ve been on such a scone kick is they are so easy. Just these basic pantry staples and some fun add-ins and you can have a tasty, sweet but-not-too-sweet treat in about 30 minutes. And the possibilities are endless!
How to make date scones
Like all scone recipes, you will start by combing the dry ingredients (in this case we include sugar as a dry ingredient) in a bowl. So add the flour, baking powder, salt and sugar to a mix bowl and stir until fully combined. I loved using my dough whisk for this scone recipe.
Next, you’ll add in (cold) butter. I generally just use salted butter in my baking recipes because: 1) I like salt, 2) I don’t find it makes much difference and 3) I prefer to just have one all-purpose butter around for baking + toast.
Use a pastry blender to cut in the butter. Work the butter into the flour until small, pea-sized lumps form and are evenly distributed throughout.
Add in the wet ingredients and chopped dates. When you cut the dates they have a tendency to stick together in clumps, try to separate them as you sprinkle them in.
Stir the date scone dough just until a crumbly dough forms. It will seem too dry but it will be ok.
Just turn the dough out onto a floured work surface and press everything into a mound. Press it down to smoosh it together and flatten with your hands.
Then fold an edge over. It’s unlikely you’ll be able to fold the whole thing in half cleanly at first, it will get easier as you work the dough a bit more.
Continue folding the edges over, and pressing to knead the dough. Flour your hands and work surface as necessary. Keep folding over and pressing until the dough becomes cohesive and you can get some good knead passes in, no more than 10.
Press and shape the dough into a flat, round disc shape–about 1/2 inch thick and 9 inches in diameter. Cut into 8 slices.
Brush the scones with a little milk, then sprinkle with turbinado (raw) sugar. You can skip the sugar on top but I highly recommend it because it adds a delicious sweet crunch that makes these scones extra good!
Bake at 400F for 17-18 minutes. Until slightly golden on top and especially around the bottom edges.
Enjoy plain, with jam and cream or butter!
More scone talk
What is the secret to making good scones?
Use cold ingredients. For the best rise with your scones, made sure your butter, milk, egg and sour cream are cold. You also want to be careful not to over mix scones, either when stirring up the dough or kneading it. Scones are a little rustic so don’t be afraid of imperfect edges. Over-mixed scones won’t be as tender as properly made ones.
Why are my scones dry and crumbly?
As mentioned above, over-working/mixing the dough can cause a tougher, drier scone.
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More delicious scone recipes
Date Scones Recipe
Tender Date Scones that date lovers and even haters will enjoy! Dates become creamy and add the perfect touch of sweetness to these scones.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Category: breakfast, snack
Ingredients
- 1 3/4 cup all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 6 tbsp salted butter, cold and cut into slices
- 1/3 cup sour cream
- 5 tbsp milk, plus some extra for brushing on scones before they bake
- 1 large egg
- 3/4 cup chopped dates
- turbinado sugar
Instructions
- Preheat oven to 400F.
- In a small bowl, whisk together flour, baking powder, salt and sugar.
- Add the butter and use a pastry blender to cut in the butter until pea-sized lumps form.
- In a separate small bowl or large measuring cup, whisk together the egg, milk and sour cream, then pour into the bowl with the dry ingredients and butter. Stir until a crumbly dough forms.
- Turn the dough out onto a well-floured work surface and scrunch everything together and press down. You want to knead the dough but it will a little wonky at first. Just fold an edge over and press, fold another over and press. Keep going until it gets easier to knead cleanly and do so until a fairly smooth dough forms. It shouldn’t take more than 10 passes.
- Shape the dough into a flat 1/2 inch thick disc about 9 inches in diameter. Cut into 8 slices.
- Arrange on a baking sheet lined with parchment or a baking mat.
- Brush with extra milk and then sprinkle each scone with turbinado sugar.
- Bake for 17-18 minutes, until slightly golden on top and beginning to brown around the bottom edges.
- Remove from oven and transfer to a wire baking rack to cool.
- Enjoy with butter, thickened cream, jam or plain!
