Easy Date Scones
These utterly delicious Easy Date Scones are soft, fluffy, and lightly spiced with cinnamon, packed with sweet dates and ready in under 30 minutes. Made with pantry-friendly ingredients you likely have on hand right now, they’re perfect for morning and afternoon tea, or when you want something freshly baked without much effort.
They come together in one bowl with no mixer, and the dough is quick to work with, making them ideal for both beginners and regular bakers. Whether you serve them warm with butter or keep them plain, they’re a simple, reliable bake that always turns out soft and tender.
Honestly, The Best Scones I’ve Ever Made.
I’ve baked this date loaf countless times, for last-minute snacks, weekend gatehrings, or when I want a comforting baked sweet. It always turns out moist, flavorful, and reliable. This is the kind of recipe you save, share, and return to again. Sam x
Super Moist Every Time – Soaking the dates and using olive oil keeps the loaf soft and tender.
Easy One-Bowl Recipe – Minimal ingredients, simple steps, and no fuss.
Customizable & Reliable – Add nuts, go sugar-free, it always works.
Why this recipe works
These easy date scones come out soft, fluffy, and tender while using simple pantry ingredients:
Soft, Moist Texture:
Soaked dates add natural moisture, keeping the scones soft without drying out
Light & Fluffy Crumb:
Cold butter and minimal mixing create that classic soft, slightly flaky texture
Quick & Reliable:
No mixer, simple steps, and consistent results every time
Ingredients you’ll need
Dried Pitted Dates
Add natural sweetness, moisture, and soft texture throughout the scones
Self-Raising Flour
Forms the base and creates a light, fluffy crumb
Baking Powder
Adds extra lift for soft, well-risen scones
Ground Cinnamon
Adds a subtle warmth that pairs perfectly with dates
Salt
Balances sweetness and enhances flavour
Unsalted Butter
Creates that soft, slightly flaky texture
Milk
Brings the dough together and keeps the scones soft
How to make easy date scones
Step 1: In a medium-sized bowl, cover the dried pitted dates with the boiling water. Let them soak for 10 minutes.
Step 2: Drain the liquid from the dates, reserving 1/4 cup of the soaking liquid for the recipe.
Step 3: Â In a large mixing bowl, whisk together flour, baking powder, cinnamon and salt until well combined.
Step 4: Add chilled, cubed butter to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until it forms coarse crumbs.
Step 5: Make a well in the center of the dry ingredients and pour in the milk and the reserved 1/4 cup of soaking liquid from the dates. Gently mix with a wooden spoon or spatula just until the dough comes together.
Step 6: Incorporate the drained, soaked dates into the flour mixture, gently mixing or lightly kneading until evenly distributed.
Step 7: Pour the batter into a prepared loaf tin, smoothing out the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the tin for 10 minutes.
Step 8: Turn dough onto a floured surface and gently pat into a 3cm thick disc. Cut scones with a floured 6cm cutter. Place them on the prepared tray, slightly touching each other.
Step 9: Brush each scone with the extra milk. Bake for 20-25 minutes until puffed and golden. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool or serve warm with a spread of butter. Enjoy!
Can I use fresh medjool dates instead of dried dates?
Yes, you can use fresh medjool dates instead of dried dates in this recipe. Fresh dates are softer and will add more moisture, so you will want to add a little more flour when you’re lightly kneading the dough after adding the liquid to achieve the right dough consistency.
How to store
Store: Keep the scones in an airtight container at room temperature for 2-3 days. For best freshness, enjoy them soon after baking. To refresh, warm scones in an oven or microwave.
Freeze: After cooling completely, store the scones in a freezer-safe airtight container with layers separated by parchment paper, or in ziplock bags, labeled with the date. Freeze for up to 3 months.
Thaw: To thaw, place scones at room temperature on a plate until defrosted. Reheat in an oven or microwave until warm.
Try these recipes next
Wondering what else to do with dates?
Easy Date Scones
Ingredients
Method
- Soak Dates: In a medium-sized bowl, cover the dried pitted dates with the boiling water. Let them soak for 10 minutes, then drain, reserving 1/4 cup of the soaking liquid for the recipe.
- Preheat Oven: Set your oven to 400ºF (200ºC). Prepare a baking tray by lining it with baking or parchment paper. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, cinnamon and salt until well combined.
- Incorporate Butter: Add chilled, cubed butter to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until it forms coarse crumbs.
- Add Liquids: Make a well in the center of the dry ingredients and pour in the milk and the reserved 1/4 cup of soaking liquid from the dates. Gently mix with a wooden spoon or spatula just until the dough comes together; avoid overworking the dough, it’s ok if there are some floured parts.
- Add Soaked Dates: Incorporate the drained, soaked dates into the flour mixture, gently mixing or lightly kneading until evenly distributed. If the dough becomes too wet or sticky, sprinkle in a tablespoon of flour and continue kneading until manageable.
- Shape and Cut Dough: Turn the dough out onto a floured surface. Gently pat it into a thick disc, about 3cm (1 inch) high and 15cm (7 inches) across. Dip a 6cm (2 inch) round cookie cutter into flour to prevent sticking, and cut out scones. Place them on the prepared tray, slightly touching each other.
- Reuse Dough: Gather any excess dough, re-pat it to 3cm height, and continue cutting out more scones until all the dough is used.
- Brush With Milk: Brush each scone with the extra milk.
- Bake: Bake for 20-25 minutes until puffed and golden on top and the insides are set without any wet batter visible.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool or serve warm with a spread of butter. Enjoy!
Nutrition
Notes
- Store: Keep cheese and ham scones in an airtight container at room temperature for 2-3 days. For best freshness, enjoy them soon after baking. To refresh, warm scones in an oven or microwave.
- Freeze: After cooling completely, store the scones in a freezer-safe airtight container with layers separated by parchment paper, or in ziplock bags, labeled with the date. Freeze for up to 3 months.
- Thaw: To thaw, place scones at room temperature on a plate until defrosted. Reheat in an oven or microwave until warm.
Tried this recipe?
Let us know how it was!