Easy Date Scones

Easy date scones that are soft, fluffy, and packed with sweet dates. A simple date scones recipe made with pantry staples and ready in 30 minutes.

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 249kcal

Author Samantha Pickthall

Ingredients

1 1/2 cups (225g / 8 oz.) dried pitted dates, chopped small
1 1/2 cups boiling water
3 1/4 cups (390g / 13.8 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

US Customary - Metric

Instructions

Chop dates: Chop the dates using a food processor, or finely chop them by hand with a knife or scissors.
Soak Dates: Add the chopped dates to a medium-sized bowl and pour over the boiling water, making sure they're all submerged. Let them soak for 10 minutes, then drain into a bowl and scoop out 1/4 cup of the soaking liquid for the recipe. Discard the remaining liquid. Make sure the dates are well drained, otherwise your dough will be too sticky and wet.
Preheat Oven: Set your oven to 200ºC (400ºF). 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 until the dough just starts to comes together but not into finished dough, it will be a rough crumbly dough, not a ball yet.
Add Soaked Dates: Add the drained dates into the dough mixture and gently mix with your hands or a wooden spoon until evenly distributed and it forms a ball of dough, do not over work it, it doesn't have to be smooth. 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.

Nutrition