These tender and delicious date scones are absolutely perfect topped with butter or clotted cream served with a cup of tea or coffee!
Growing up in Texas a scone meant a sweet, glazed triangle shaped pastry most often bought at Starbucks. And to be honest, they were never really my favorite. But when I moved to the UK I developed a new appreciate for this tender bake that goes perfectly with a hot cup of tea.
These British style scones have a tender crumb studded with deliciously sweet dates and are best served piled high with clotted cream and some curd or jam. They make a fabulous breakfast or brunch and a fantastic afternoon snack. Give them a try and you'll be baking more in no time.
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American vs British Style Scones
While there are a lot of similarities between the two, there are some noticeable differences between British and American style scones. British scones are typically baked in a round shape while American scones are usually cut into triangles. And while both are quite a dense pastry, American scones are definitely more dense and often much sweeter.
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Equipment
- Mixing bowls: I use these Pyrex glass mixing bowls almost every day.
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Pastry brush: I love this silicone Oxo Pastry and Basting Brush.
Ingredients
- Dates
- All-purpose flour
- Baking powder
- White granulated sugar
- Salt
- Unsalted butter
- Eggs
- Whole milk
- Vanilla extract
- Lemon juice
- Turbinado sugar (optional)
Recipe FAQs
Absolutely! This recipe also works well with dried apricots, cranberries, raisins, figs, etc.
I highly recommend it! It ensures a more even bake and better crust.
Yes, both buttermilk and cream and be substituted for the whole milk. Each will result in a slightly different texture and flavor but they work well. I would not however recommend replacing whole milk with skim milk.
More recipes to check out.
Old Fashioned Date Bars
Made these Date Scones? Let me know what you think in the comments!
Recipe
Date Scones
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet lined with parchment paper
Ingredients
- 2.5 cups all-purpose flour
- 1.5 tablespoon baking powder
- ¼ cup white granulated sugar
- pinch of salt
- 6 tablespoon unsalted butter, cold and cubed
- 2 eggs
- ⅔ cup milk I recommend using whole milk
- 1 teaspoon vanilla extract
- ½ tablespoon lemon juice
- ¾ cup chopped dates
- 1 egg yolk optional
- splash of milk optional
- turbinado sugar optional
Instructions
- Preheat the oven to 425 degrees F. 2Place the parchment lined baking sheet in the oven to preheat as well.
- In a large mixing bowl combine flour, baking powder, sugar and a pinch of salt. Stir to combine. Then add 6 tablespoon of cold, cubed butter. Use your hands to pinch the butter into the flour until well incorporated with a sandy texture. Set aside.
- In a separate bowl whisk together eggs, milk, vanilla extract and lemon juice until well combined. Then stir in chopped dates.
- Use your hands to form a well in the center of the flour mixture then pour the milk mixture in. Cut the weight and dry ingredients until a dough is formed. Then tip the dough onto a floured surface and knead a few times (being careful not to overwork) to bring the dough together. Then use a rolling pin to carefully roll the dough out to 1 - 1.5 inch thickness. And use a round cookie cutter or biscuit cutter to cut out the scones. Arrange the scones on the preheated cookie sheet.
- In a small bowl whisk together 1 egg yolk with a splash of milk or cream. Then brush over the tops of the scones and sprinkle with a little turbinado sugar. Bake at 425 degrees F for 12-15 minutes until golden brown and cooked through. Allow the scones to cool for at least 15-30 minutes before serving. Enjoy!
Jen
Love it. Best date scones I've made and had. My only adjustment is a little less sugar. But other than that spot on. ?
Rubee
VERY wet dough impossible to roll out had to add most more flour and bake as a large round
Oven in centigrade would be helpful also
jamjarkitchen
Hi Rubee - I'm so sorry that they didn't work out for you. I haven't had an issue with the dough being overly wet as there really isn't a substantial amount of liquid compared to flour in this recipe. Are you sure that the measurements were correct?
Britty
Awesome recipe! Followed the directions and everything turned out perfect my husband has already finished the majority of them in an afternoon!
jamjarkitchen
Hi Britty- So glad you liked them! 🙂
Erica Rualo
How many scones should this yield? And what diameter size cutter do you use to get that number of scones?
jamjarkitchen
Hi Erica - I recommend using a 2-3 inch biscuit cutter and I typically get 14-16 scones. Hope you enjoy!