Date Scones

These easy, homemade, dates scones are packed with chopped dates and flavoured with cinnamon making the best snacking scone ever! These scones can be enjoyed warm, just by themselves or can be served with some butter and jam or marmelade.

Prep Time 20

Cook Time 20

Total Time 40

servings8 scones

saltyginger.comMary-Lou

Equipment

Baking Tray
Mixing Bowls
Pastry brush
Bench Scraper

Ingredients

240 grams plain flour (all-purpose/standard grade)
2 teaspoons baking powder
½ teaspoon table salt
2 tablespoons icing sugar (powdered/confectioner's)
1 tablespoon ground cinnamon
75 grams butter (cold)
120 grams dates (chopped)
160 grams milk
2 tablespoon milk (brushing the tops of scones)

Instructions

Preheat the oven to 200°C/390°F. Line a baking tray with baking paper and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and icing sugar.
240 grams plain flour, 2 teaspoons baking powder, ½ teaspoon table salt, 2 tablespoons icing sugar, 1 tablespoon ground cinnamon
Cut the butter into a small square and toss it into the flour. Rub the butter into the flour using your fingers.
75 grams butter
Add the dates to the flour mixture and then mix through with a fork.
120 grams dates
Pour the milk into the flour mixture and mix through with a fork. Do not overwork or overmix the scone dough, there can be some loose flour left in the bowl. The scone dough will be sticky.
160 grams milk
Flour the kitchen counter quite liberally. Place the dough onto the flour and then sprinkle more flour over the top of the dough. Pat the dough together into a rough square or triangle.
Using a bench scraper or knife and spatula. Cut the dough into 3, lift the two outer edges, and place them in the middle. Press the dough down until about 3cm tall. Repeat this step 2 more times, adding more flour to the counter and top of the scone dough if required.
Either keep the rectangle shape and press down to about 2.5cm tall (1 inch) and cut the dough into 8 roughly equal portions and move on to the next step. For a rounder shape and 8 small triangles, take these portions, stack them onto each other, and then press down to about half the height, pressing the edges into a rough circle. Roll/press the dough down, stopping to pat the edges into a circle until the dough is about 2.5cm tall (1 inch) tall. Then divide the dough into 8 triangles.
Transfer the cutout scones to the baking tray. Using a pastry brush, brush the tops of the scones with milk. Try to avoid the milk dripping down the sides. Bake for 20 minutes.
2 tablespoon milk
Allow the scones to cool slightly before serving them with some butter and additional jam if you have a sweet tooth.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

The oven must be properly preheated before baking the scones. If the scones are ready to be baked, but the oven is still heating, simply pop the scones (baking tray and all) into the fridge while the oven preheats. The hot temperature is necessary for the tall rise.

Cold ingredients for scones are a must.

Handle the scone dough as little as possible.

Storage and Freezing

Store the baked scones in an airtight container for up to 3 days. To heat up the scones, simply pop them into the microwave for 10-20 seconds.

Scone dough can be frozen for up to 3 months. Store the cutout scones between layers of baking paper. Allow the scones to come to room temperature while the oven preheats, they don't need to be fully defrosted.

Baked scones can be frozen in an airtight container for up to 3 months. Allow the scones to defrost before serving. Scones can be heated in the microwave before serving.

Nutrition