Classic old fashioned Date Scones made entirely from pantry staples… best served warm and slathered with butter!
A simple, foolproof, and irresistible morning tea or lunch box addition.
Made from the most basic baking ingredients, the classic date scone is an ever popular, guilt free treat, that’s ready in less than half an hour!
For the ultimate morning tea, a warm date scone needs nothing more than a little butter slathered over the top – plus a batch can be prepped, baked and served in less than half an hour!
Looking for more yummy scone recipes?
My famous lemonade scone recipe is absolutely foolproof (plus you can easily adapt the recipe to make fruit scones).
For a savoury twist, my cheese scones are perfect for a quick and tasty lunch. I often serve them with a bowl of warm soup!
Why You’re Going To Love This Recipe
A batch of freshly baked warm date scones makes a welcome morning tea option!
- Classic – the humble date scone is, and will always be, a popular baking classic!
- Budget friendly baking – whip up a batch of 9 large (or 18 small) scones using basic and economical baking ingredients.
- Quick and easy – the less you mix the dough, the lighter the scones are, and baking time is less than 15 minutes!
- Last minute solution – when you suddenly find that you have guests about to arrive, a batch of scones really is the quickest and easiest thing to make. With no special ingredients required, a batch of warm and buttered date scones is always appreciated!
- Conventional and Thermomix – both simple methods are included in the recipe card below.
What You Need
If you have dates in the pantry, then you probably already have everything you need for a batch of these golden baked date scones.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Self-raising flour – also known as self-rising flour, this is a blend of plain (all purpose) flour and a raising agent. You can make your own by adding 2 tsp baking powder to every 1 cup of plain flour. See my homemade self-raising flour recipe.
- Baking powder – used as a raising agent in baking. It’s important to check the expiry on your baking powder and make sure that it is in-date otherwise it won’t be as effective.
- Caster sugar – also known as superfine sugar. Caster sugar is preferred in baking as it dissolves much easier than regular granulated sugar when mixed with other ingredients.
- Ground cinnamon – adds a subtle touch of warm spice, complementing the dates perfectly.
- Butter – use chilled butter. I use salted butter, but unsalted is fine to use as well.
- Milk – full fat milk is recommended, however you could use a light milk if you prefer.
- Vanilla extract – or vanilla essence. Use a good quality pure vanilla that has been extracted from the vanilla bean, such as Queen’s brand, not a synthetically flavoured imitation vanilla.
- Dates – dried pitted dates, finely chopped.
- Egg – lightly beaten, used to glaze the scones prior to baking to give a shiny golden top.
Equipment Required
Date scones can be made in different sizes and shapes, and by placing them close together in a baking tin, this helps them to rise!
- Cake tin – I’ve used a square one, but you could also use a round cake tin, or a flat baking tray.
- Mixing bowl and flat knife – a flat knife is the best way to bring the scone ingredients together.
- Scone cutter – this is dependent on what size scones you want – a 5cm scone cutter will make about 9 large scones, or use a 3cm cutter for 18 smaller scones. If you don’t have a scone cutter, you can simply cut the scones into squares or wedges using a knife.
- Oven – make sure your oven is preheated to 200 degrees celsius (fan-forced) before baking your date scones. Scones need that high temperature and short baking time to be golden on the outside, whilst remaining soft and fluffy on the inside.
Step By Step Instructions
Scones couldn’t be any simpler, so enjoy these classic date scones next time you want an easy bake that everyone will love!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Dry Mix
Preheat oven to 200 degrees celsius (fan-forced). Lightly grease a 20cm square cake tin and set aside.
Place the self raising flour, baking powder, caster sugar, cinnamon into a bowl.
Add the chilled butter and mix it through with your fingertips until the mixture resembles fine crumbs, then make a well in the centre of the dry ingredients.
Step 2 – Add The Chopped Dates & Wet Ingredients
Add the chopped dates to the dry mix.
Add the milk and vanilla extract to the well in the centre of the dry ingredients.
Use a flat knife to gently mix the ingredients until just combined.
Step 3 – Cut And Bake
Place the dough onto a lightly floured board.
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough!)
Using a 5cm scone cutter, cut rounds from the middle working outwards, and place scones into the prepared cake tin (make sure that your scones are gently pressing up against one another as this will help them to rise).
Gently pat the remaining dough together and cut out extra scones.
When you’ve used all of the dough, brush the tops of the scones with the whisked egg and place into the preheated oven for 10-12 minutes.
When they’re golden on top and cooked through, your date scones are ready!
Expert Tips
There’s little that can go wrong with a batch of scones, but there’s always a few extra tips for the very best results!!!
- Serves – 9 large 5cm scones or 18 small 3cm scones (if making smaller scones, reduce the cooking time accordingly).
- Use chilled butter, this prevents the butter melting prior to baking.
- Don’t over-mix the dough – over-mixing the dough leads to hard and tough scones. I recommend using a knife rather than a spoon to fold the mixture through.
- Cutting the scones – the less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
- Flour your cutter – dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can always just cut the dough with a knife.
- Use a hot oven – make sure your oven is preheated to 200 degrees celsius (fan-forced) before cooking your scones. As they only take a few minutes to cook, you need that high temperature right from the start to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
- Place the scones slightly touching in the tin – this helps them to rise.
- Storing scones – date scones are always best served on the day that they’re cooked but will last up to 2-3 days (you might like to reheat them slightly if you’re not serving them on the day). Alternatively you can freeze them for up to 3 months.
FAQs
I’m not a huge fan of dates on their own either, yet give me a warm buttery date scone and I’m in love!
But if you really don’t like dates, swap them with sultanas or dried apricot chunks for fruit scones, or omit the dried fruit altogether and make light and fluffy lemonade scones.
Using a knife allows you to gently fold the ingredients together without developing too much gluten. Mixing the dough this way is best as it avoids over-mixing, which can make the scones tough.
Soft butter can make the scones spread out, as it can melt in the dough prior to baking.
Chilling the butter makes the dough hold together better when cutting, and means that the butter melts during the baking process instead, releasing moisture to create a light and fluffy scone texture.
Dried dates are such a versatile and budget-friendly item to include in many baking recipes. From healthy slices to decadent desserts, and everything in between!
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Date Scones
Old fashioned Date Scones made from pantry staples… serve warm and slathered with butter!
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Servings: 9 scones
Calories: 304kcal
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Instructions
-
Preheat oven to 200 degrees celsius (fan-forced). Lightly grease a 20cm square cake tin and set aside.
-
Place the self raising flour, baking powder, caster sugar, cinnamon and butter into a bowl. Mix with your fingertips until the mixture resembles fine crumbs. Make a well in the centre of the dry ingredients. If using a Thermomix: Place the self raising flour, baking powder, caster sugar, cinnamon and butter into the Thermomix bowl. Mix for 10 seconds, Speed 7.
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Add the milk and vanilla extract to the well in the centre of the dry ingredients. Use a flat butter knife to gently mix the ingredients until just combined.If using a Thermomix: Add the milk and vanilla extract and mix for 15 seconds, Speed 5.
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Add the chopped dates and mix through gently with the butter knife. If using a Thermomix: Add the chopped dates and use the kneading/dough function to knead for 30 seconds.
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Place the dough onto a lightly floured board.
-
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
-
Using a 5cm scone cutter, cut rounds from the middle working outwards and place into the prepared cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
-
Gently move the remaining dough together and cut out extra scones.
-
When you’ve used all of the dough, brush the tops of the scones with the whisked egg and place into the oven for 10-12 minutes.The scones are ready when they’re golden on top and cooked through.
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Serve warm slathered with butter.
Notes
- Serves – 9 large 5cm scones or 18 small 3cm scones (if making smaller scones, reduce the cooking time accordingly).
- Use chilled butter – this prevents the butter from melting prior to baking.
- Don’t over-mix the dough – over-mixed dough leads to hard and tough scones. I recommend using a knife rather than a spoon to fold the mixture through.
- Cutting the scones – the less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
- Flour your cutter – dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can always just cut the dough with a knife.
- Use a hot oven – make sure your oven is pre-heated to 200 degrees celsius (fan-forced) before cooking your scones. As they only take a few minutes to cook, you need that high temperature to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
- Place the scones slightly touching in the tin – this helps them to rise.
- Storing scones – scones are best served on the day that they’re cooked but will last up to 2-3 days (you might like to reheat them slightly if you’re not serving them on the day). Alternatively you can freeze them for up to 3 months.
Nutrition
Calories: 304kcal | Carbohydrates: 49g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 240mg | Fiber: 2g | Sugar: 19g | Vitamin A: 297IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg