Best Moist Date Scones
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These homemade Best Moist Date Scones are infused with the natural sweetness of dried pitted dates and a hint of cinnamon. They pair perfectly with your morning coffee or a relaxing afternoon tea. Enjoy these date scones warm straight from the oven!
Moist Date Scones Recipe
These really are the best moist date scones! They’re delightfully tender and richly flavored with soaked dates and a touch of cinnamon.
Each scone offers a soft, moist and flakey texture, ideal for a cozy breakfast or sophisticated afternoon tea.
Perfectly baked in just 25 minutes, these easy scones are best enjoyed warm, straight from the oven, or at room temperature with a smear of butter or a dollop of cream.
They’re also excellent for a grab-and-go snack or a sweet addition to any brunch table!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these moist date scones!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
What is the secret to a good scone?
The secret to making good scones is using cold butter and handling the dough as little as possible. This ensures the scones are light and fluffy. Also, make sure not to overmix the dough; mix just until it comes together.
Can I use fresh medjool dates instead of dried dates for these scones?
Yes, you can use fresh medjool dates instead of dried 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.
What can I serve with date scones?
These date scones pair beautifully with clotted cream, butter, or a dollop of cream cheese. For a sweeter touch, drizzle them with honey or serve with a side of your favorite jam.
How to freshen up scones?
To freshen up scones, reheat them in the oven at 300°F (150°C) for about 5-10 minutes or briefly in the microwave or air-fryer until warmed.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Date Preparation: Ensure dates are chopped small for even distribution throughout the loaf.
- Kneading the Dough: Be careful not to over-knead the scone dough. It should appear rustic and slightly shaggy, not smooth and elastic. Over-kneading can lead to tough, dense scones.
- Cutting Scones: For uniformly sized scones, use a 6cm (2 inches) round cookie cutter. This size is ideal for creating perfect round scones.
How to store date scones
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.
Best Scone Recipes
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Best Moist Date Scones
Ingredients
- 1 1/2 cups (225g / 8 oz.) dried pitted dates, chopped small
- 1 1/2 cups boiling water
- 3 cups (360g / 12.7 oz) self-raising flour, scoop & leveled
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 113 g (1 stick) unsalted butter, cubed and chilled
- 1/2 cup whole milk
- 1/4 cup date soaking liquid, from soaking the dates
- 1 Tbsp whole milk, to brush on top
Instructions
- 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!
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.