These scones are delicious alone or with butter. To add a sweet touch, try orange marmalade, fig jam or honey. Scones are easy to make once you learn some tips. Most importantly, don't overwork the dough. I will provide more tips in this blog post.
Why You'll Love This Recipe
- flaky, tender inner texture with crisp top and sides
- easy to make with ingredients you probably have on hand (I always keep dates in my cupboard)
- delicious with a cup of tea or coffee
- quick to make when guests are expected
- made with wholesome ingredients
- All-purpose flour-be sure to measure the flour correctly. Step by step instructions for this below.
- Medjool dates - be sure to remove the pits
- Ground cinnamon, nutmeg and cloves - I recommend Ceylon cinnamon also known as "true cinnamon"
- Eggs - I recommend using large eggs for this recipe
- Maple syrup - adds sweetness and flavor and replaces refined sugar
- Walnuts - optional but add nutrition and a nice texture
See the recipe card below for a full list of ingredients and measurements.
What to Serve with Scones
- try the classic berry jam and clotted cream or whipped cream
- simply softened butter
- try a flavoured butter such as cinnamon butter
- orange marmalade pairs well with these scones
- add a bit of sweetness with honey or maple syrup
- try a dusting of powdered sugar or cinnamon sugar
Substitutions & Variations
- Try other dried fruits such as raisins, apricots and cherries instead of dates
- Try buttermilk or cream in place of the whole milk
- Try other nuts such as pecans or almonds
- Add orange or lemon zest for a hint of citrus flavour
- Try spelt or gluten free flour in place of all purpose flour
- Try other spices such as cardamom
I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.
How To Make Date Scones
Here are the step-by-step instructions to make this recipe.
Step 1: Prepare your ingredients
Make sure you have cold butter to work with. Place in the freezer if your butter is room temperature. Chop your walnuts and dates (making sure to remove any pits).
Step 2: Combine dry ingredients.
Using an electric mixer with a paddle attachment, mix together the flour, baking powder, spices and salt in the bowl.
Step 3: Combine butter with the dry ingredients.
Cut up your butter into 2 inch cubes and add them to the mixer. Mix on low speed until the butter is broken down to the size of peas but no smaller.
Step 4: Combine wet and dry ingredients.
In a separate small bowl, whisk together the eggs, milk, and maple syrup. Add the wet ingredients to the dry ingredients. Mix everything together until just combined.
Step 5: Add dates and walnuts.
Add in the dates and walnuts. Mix on low just to incorporate the dates and walnuts. Be careful not to overmix at this stage.
Step 6: Knead your dough.
Dump your dough onto a lightly floured, cold counter. Knead your dough once or twice into a ball. Do not over knead. You will see visible pockets of butter in your dough. This is what you want!
Step 7: Roll the dough and cut out the scones.
Flour a rolling pin and roll out the dough approximately 2 ½ inches thick. Cut the dough with a round cutting tool about 3 inches in diameter. (A drinking glass works well for this step.) Roll out your dough to cut more scones as needed.
Step 8: Brush with egg wash and dust with sugar.
Arrange the scones on two cookie sheets. Brush a light layer of whisked egg wash on each scone. Top each scone with a dusting of coarse sugar, if desired.
Step 9: Bake and serve.
Place your scones in a preheated 400 degree F oven. Bake for 20-22 minutes. Turn the cookie sheet around in the oven after 10 minutes to achieve even browning. Serve warm from the oven or allow to cool. Enjoy!
- Make sure your butter is very cold. After you cut into cubes, place back in the fridge or freezer while you measure the dry ingredients.
- Incorporate the butter into the dry ingredients until the pieces of butter are pea size.
- Be careful not to overwork your dough to achieve flaky results.
- If you feel the dough is too dry, add a drizzle of milk or heavy cream until you get the desired consistency.
- If you feel the dough is too wet, add up to a tablespoon of flour a little at a time until the dough can be worked.
Measure The Flour Correctly
Properly measured flour will help achieve the desired light and fluffy texture in your scones. By following these steps, you ensure that you're not packing too much flour into your scone dough, which can result in a dense and dry texture.
- Fluff the flour: Start by fluffing the flour in its container using a spoon or a whisk. This helps to loosen any compacted flour.
- Spoon the flour: Take a dry measuring cup and use a spoon to gently scoop the flour from the container into a heaping mound above the rim of the measuring cup. Do not shake or tap the cup while filling it.
- Level the flour: Using a straight-edged implement, such as the back of a knife or a bench scraper, level off the excess flour from the top of the measuring cup.
Your scones should be a light golden brown when baked. You can test the middle using a cake tester which should come out clean when inserted. Another method is to break one scone in half to see if the center is baked.
Yes, scone dough freezes well. After cutting the scones, place on a baking sheet in the freezer until hard. Then package in freezer safe bags or containers. When ready to bake, place the frozen scones on a cookie sheet lined with parchment paper, brush on the beaten egg and dust with sugar. Add 5-7 minutes to your baking time.
The key to making good scones is to make sure your butter is very cold and that you don't overwork your dough.
Scones should be stored in an airtight container and can be kept at room temperature for one to two days before they become a bit dry.
Refrigerator and Freezer
Scones will last for about a week when stored in the refrigerator in an airtight container. Scones freeze well either before or after baking and can be stored in the freezer for up to 3 months.
Did you make this recipe? Let me know!
Leave a review or comment below!
- 3 cups all purpose flour
- 2 tablespoon baking powder
- 1 teaspoon sea salt
- 3 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup cold butter
- ¼ cup whole milk
- 3 large eggs
- ¼ cup maple syrup
- 1 ¼ cup chopped dates
- ¾ cup chopped walnuts
- 1 egg whisked
- 1-2 tablespoon coarse sugar
- Begin by preheating your oven to 400 degrees F. Cover 2 cookie sheets with parchment paper.
- Prepare your ingredients. Your butter needs to be cold. If it isn't cold enough, place it in the freezer while you assemble the rest of your ingredients. Chop the dates and walnuts.
- Using an electric stand mixer with a paddle attachment, mix together the flour, baking powder, salt and spices. Cut up your very cold butter into 2 inch cubes. Add them to the dry ingredients and mix on low until the butter is broken down to the size of peas but no smaller.
- In a separate small bowl, whisk together the eggs, milk and maple syrup. Add the wet ingredients to the dry ingredients. Mix everything together on low speed until just combined. Add in the dates and walnuts. Put the mixer on again just to incorporate the dates and walnuts. Take care not to overmix at this stage.
- Dump your dough onto a lightly floured cold countertop. Knead it once or twice to form a loose ball. Do not over knead. You will see visible pockets of butter in your dough. This is what you want!
- Flour a rolling pin and roll out the dough to approximately 2 ½ inches thick. Cut the dough with a round cutting tool about 3 inches across. (A drinking glass works well for this step.) Roll out your dough to cut more scones as needed.
- Arrange the scones on the two cookie sheets you prepared earlier. Brush a light layer of whisked egg wash on each scone and top each one with a sprinkling of coarse sugar, if desired.
- Place your scones in the oven to bake for 20-22 minutes. Turn the cookie sheet around in the oven after 10 minutes to achieve even browning when baking.
- Serve warm from the oven if you wish or allow to cool. Enjoy!
‘Til next time,