Sticky Date Scones Recipe: Quick, Buttery Date Scones for Tea

Perfect with your morning cuppa, these tender date scones are lightly sweet with a hint of cinnamon. As they bake, the dates soften and create pockets of brown-sugary sweetness in every bite, making for a delightful cinnamon-and-date combination.

Do you enjoy dates—the small, sweet fruit that grows on a tree? Some people think they don’t care for dates until they try them baked into a pastry. Baking transforms chopped dates: they soften and almost melt, leaving delightful brown-sugar–like spots throughout the scone. For that reason I often keep a bag of chopped dates in the cupboard for baking.

Chopped dates work wonderfully in scones because they stay tender during baking and add concentrated sweetness without being cloying. You can use pre-chopped dates for convenience or chop whole dates yourself. Pre-chopped packages sometimes include a light coating to prevent sticking, which can be helpful when measuring and mixing.

What kind of dates go in date scones?

You can use prepackaged chopped dates for convenience, or chop whole dates to your preferred size. Both work well; pre-chopped dates are handy and often coated lightly to reduce sticking. Choose fresh, soft dates for the best texture—too-dry dates may need a brief soak in warm water to plump them up before chopping.

Making date scones

1. Begin by combining the dry ingredients: flour, sugar, salt, baking powder, and cinnamon.
2. Cut the cold butter into the flour mixture until the texture is crumbly and no large pieces remain. Use a pastry blender, fork, or your fingertips; aim for butter pieces about pea-sized or smaller.
3. Stir in the chopped dates so they’re evenly distributed through the flour.
4. In a liquid measuring cup, whisk together the milk, egg, and vanilla. Add this to the flour mixture and stir just until the dough comes together—be careful not to overwork it.
5. Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a 9-inch round and cut into wedges, or roll/pat to about 1 inch thickness and cut rounds with a floured biscuit cutter. (The photos show the round cutter method.)
6. Place the scones on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20–22 minutes, or until the tops and edges are golden brown.

Here are a few more favorite scone recipes:

• Strawberry Lemon Scones
• Blackberry Cream Cheese Scones
• Instant Oatmeal Scones
• White Cheddar Scones

Date Scones

Tender date scones are lightly sweet with a hint of cinnamon. The dates bake into little brown-sugar pockets throughout each scone.

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Servings:
1 dozen round scones

Calories:
230kcal

Author:
Amy D

Ingredients

• 2 3/4 cups unbleached all-purpose flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold
• 3/4 cup chopped dates
• 3/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone baking mat.
• In a medium mixing bowl, whisk together flour, sugar, salt, baking powder, and cinnamon. Cut the cold butter into the dry ingredients until the mixture is crumbly and the butter pieces are about pea-sized or smaller.
• Stir the chopped dates into the flour mixture so they are evenly dispersed.
• Measure the milk into a liquid cup, whisk in the egg and vanilla, then add to the dry ingredients. Stir just until the dough begins to come together into a shaggy mass.
• Turn the dough onto a lightly floured surface and gently knead a few times. Pat to about 3/4 to 1 inch thickness and cut rounds with a floured biscuit cutter, or pat into a 9-inch round and cut into 8 wedges.
• Place the scones on the prepared pan and bake at 400°F for 20–22 minutes, until the tops and edges are golden brown.
• Serve warm. These are lovely with butter or clotted cream.

Notes

Serve with butter or clotted cream if you like.

Freezer instructions: After shaping and cutting the scones, wrap them tightly in plastic wrap and freeze up to 3 weeks. When ready to bake, place the partially frozen scones on a prepared baking sheet and bake as directed, adding a few minutes to the bake time if needed.

Recommended Products

Pastry Blender

Silicone Baking Mat – Set of 2 Half Sheet

Half Sheet Baking Pan

Nutrition

Serving: 1 |
Calories: 230 kcal |
Carbohydrates: 34 g |
Protein: 4 g |
Fat: 9 g

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