Date Scones

5 from 2 votes

These tender and buttery Date Scones are made with walnuts and are the perfect bite to enjoy with a cup of tea or coffee. Whether savoured alone as you take a moment to relax or served to family and friends, these scones are flaky, naturally sweet and lightly spiced.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: british

Servings: scones

Calories: 396kcal

Author: Christy Faber

Ingredients

Dry Ingredients

3 cups all purpose flour
2 tablespoon baking powder
1 teaspoon sea salt
3 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Wet Ingredients

1 cup cold butter
¼ cup whole milk
3 large eggs
¼ cup maple syrup
1 ¼ cup chopped dates
¾ cup chopped walnuts

Topping

1 egg whisked
1-2 tablespoon coarse sugar

Instructions

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!

Notes

To measure flour correctly for perfect scones, fluff the flour with a spoon or whisk. Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim. Level off the excess flour with a straight-edged implement, like a knife.

Keep your butter very cold. Consider cutting the cold butter into cubes and then popping into the freezer for 5 to 10 minutes before making the scones.

Keep your milk and eggs in the refrigerator until ready to use.

Do not overmix or over knead the dough.

Turn the cookie sheet around in the oven after 10 minutes to achieve even browning.

Nutrition