Fluffy Scones made with dates! Everybody needs a good scone recipe and this is a gorgeous recipe for Orange and Date Scones that freezes well too.
The secret to a really soft and fluffy scone is not to overhandle the dough. A food processor can be used in place of your hands to avoid too much handling too.
So i first made this recipe a while ago when I had copious amounts of dates knocking about in the fridge after Ramadan and several people returning from Umrah/Hajj. I thought it would be a great idea to use some of them up in baked goods and so these scones were born.
These are the most delicious golden topped scones, served with copious amounts of jam and cream for the ultimate classic afternoon tea experience.
Scones always remind me of family gatherings, cute cafes and afternoon teas and obviously the best ones we have had were in Cornwall. They didn't have dates in them but they were MASSIVE and delicious. These date versions are normal sized and delicious.
Date Scones are easy to make
This is how I make these scones:
- I preheat the oven and line a tray with greaseproof paper.
- I sieve the dry ingredients and rub the butter into them with my hands or a food processor.
- I then add the dates and orange zest.
- I make a well and add the milk and knead it lightly.
- I cut out 9 - 10 scones.
- I brush it with glaze and bake for 13 - 15 minutes.
Tips for making the BEST DATE Scones!
- Like I mentioned above, resist the urge to over handle the dough. You will need to knead it slightly (see what I did there), but don't go crazy.
- When you press your cutter down, don't twist it. Just lift it up. This will make it rise straight and not wonky.
How long do Date Scones keep?
How long to scones keep? Scones are best served on the day they are made but will keep for up to 3 days in an airtight container. Just warm them before serving to make them soft and fluffy all over again.
To Freeze Date Scones
These scones freeze really well for up to 3 months (in a a ziplock bag).
To reheat in a microwave, once defrosted put them in the microwave for 10 to 20 seconds. Or oven bake in a preheated oven to 150c/GM 2 for 5 to 10 minutes.
Cream first or Jam
You didn't really think I was going to get myself involved in that debate did you? I love them both ways. Ever the diplomat. What do you prefer? Apparently the Queen settled the issue anyway. Read more here.
More favourite bakes:
*if you make this recipe, please leave a comment and/or give this recipe a rating! i love to hear from you! – safira
Orange and Date Scones
- 250 g Self Raising Flour
- 1 tsp Baking Powder
- 2 ½ tbsp Caster Sugar
- ½ tsp Cardamom or Mixed Spice Optional
- Pinch Salt
- 50 g Butter
- 2 Oranges Zest only
- 100 g Dates Stones removed and choppped finely
- 1 Egg
- 125 ml Milk
- 1 Egg Beaten
- Jam and Clotted Cream
- Preheat the oven to 200°C/Gas Mark 6. Line a tray with baking paper.
- Sieve flour and add to a bowl with baking powder, sugar, cardamon or mixed spice and salt into a large bowl.
- Add the butter and rub into the flour until it resembles breadcrumbs.
- Stir in the zest and dates.
- Whisk the egg and milk together in a bowl.
- Make a well in the center of the flour and pour in the milk and egg. Mix lightly to form a soft dough.
- Turn onto a lightly floured surface and roll to 2 ½ cm thick.
- Use a cutter to cut out rounds. You can re roll the scraps once and repeat. Any more then that will result in scones that are a little tough.
- Place scones onto the tray, brush tops with the egg.
- Bake for 13-15 minutes until golden brown, dust with icing sugar and serve warm with jam and clotted cream.
- You can re roll the scraps once and repeat. Any more then that will result in scones that are a little tough.
- Add any spices to the dough that you like.
- Don't over handle the dough. Knead no more then 8 times.
- These scones keep well for 3 days and freeze really well for up to 3 months (in a a ziplock bag).
- To reheat in a microwave, once defrosted put them in the microwave for 10 to 20 seconds. Or oven bake in a preheated oven to 150c/GM 2 for 5 to 10 minutes.