Description
These Date Scones are tender, slightly sweet, and studded with juicy medjool dates, making them a perfect treat for breakfast or afternoon tea. Lightly spiced with cinnamon and baked to a golden perfection, they offer a delightful balance of flavors and textures that pair wonderfully with butter, jam, or cream.
Ingredients
Dry Ingredients
- 360 g plain flour (all purpose flour) (2 ¾ cups / ~12 ½ oz)
- 50 g caster sugar (¼ cup / ~1 ¾ oz)
- 4 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet Ingredients & Add-ins
- 60 g unsalted butter (cold and grated) (2 oz / ½ stick)
- 1 cup medjool dates (pitted and chopped) (150 g / ~5 ¼ oz)
- ¾ cup whole milk (cold) (180 ml)
- 1 large egg (separated)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and line a baking sheet with baking paper to prevent sticking and ensure even cooking.
- Mix dry ingredients: In a medium mixing bowl, combine the plain flour, baking powder, caster sugar, ground cinnamon, and fine sea salt. Whisk them together until evenly mixed.
- Add the butter: Add the cold grated unsalted butter to the dry ingredients. Use a fork to mix the butter in, breaking it up slightly to distribute evenly through the flour mixture.
- Incorporate the dates: Stir the chopped medjool dates into the flour and butter mixture until well combined.
- Combine milk and egg white: In a separate jug, whisk together the cold whole milk and the egg white, leaving the yolk aside for later. This will enrich the dough while keeping it light.
- Form the dough: Pour the milk and egg white mixture into the dry ingredients. Use a fork to mix everything together until a soft dough forms.
- Shape the dough: Turn the soft dough out onto a lightly floured surface. Pull it together gently until it forms a round shape about 4 cm (1 ½ inches) thick.
- Cut the scones: Using a 6 cm round cutter, cut out scones from the dough. Gently reshape any leftover dough to cut out additional rounds. You should be able to get 8 scones in total with minimal leftover.
- Prepare baking tray: Place the scones onto the prepared baking sheet, spacing them slightly apart for even baking.
- Egg wash: Mix the reserved egg yolk with a dash of extra milk. Brush this egg wash gently over the tops of the scones to give them a beautiful golden finish.
- Bake the scones: Bake the scones in the preheated oven for 12-14 minutes, or until the tops turn a pale golden brown.
- Serve: The scones are best enjoyed fresh, served warm with butter, jam, or cream.
- Feedback: Please take a moment to leave a comment and rating. Your feedback is appreciated and very helpful.
Notes
- Use cold butter to achieve a light and flaky texture in the scones.
- Medjool dates add natural sweetness and moisture. Replace with raisins or dried cranberries if preferred.
- For a dairy-free option, substitute milk with a plant-based alternative and use vegan butter.
- Do not overmix the dough; a soft and slightly sticky dough will yield the best scones.
- The egg wash creates a glossy golden crust, but you can skip it if you prefer a matte finish.
- Serve the scones warm for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
