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–+ servings
Pottery mug with vibrant southwest colors, wedge scone on small plate flanked by small white ceramic round dishes of jam on marble countertop

Date Scones

Jani H. Leuschel
Tender scones filled with sweet pieces of dates--perfect with a cup of tea or coffee. A simple, tasty bake that will make everyone happy.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American, British
Servings 8
Calories 239 kcal

Equipment

Ingredients
  

  • ¾ cup 2% milk, use your favorite non-dairy or dairy milk. Use another Tablespoon to brush the tops of unbaked scones.
  • 1 teaspoon white vinegar, sub lemon juice, if desired
  • 1 cup whole-wheat pastry flour
  • 1 cup white wheat (AP) flour
  • 1½ Tablespoons sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chopped, pitted dates
  • 4 Tablespoons butter, frozen
  • cinnamon sugar, for sprinkling on top of unbaked scones

Instructions
 

  • Wash hands thoroughly before beginning the recipe.
  • Add vinegar (or lemon juice) to milk and place in the refrigerator.
  • In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt. Whisk thoroughly.
  • Take sour milk out of the refrigerator and beat in the egg and vanilla with a fork or a whisk. Add chopped dates and mix until the date pieces are no longer sticking together.
    Return the wet ingredients in the refrigerator until needed.
  • Grate the frozen butter into the dry ingredients with a large-holed grating sheet set over the bowl or a box grater set on parchment paper.
  • With a pastry cutter, combine butter and dry ingredients, cutting in the fat until it is coated. The mixture should look like tiny pebbles
  • Make a well in the center of the dry ingredients, and add the wet ingredients. Mix all together to make a soft, ragged dough.
  • Turn dough out onto a lightly floured surface, and knead up to 10 times, folding the dough in on itself until it holds together and is slightly smoother.
    Be careful not to knead too much! Overkneading will cause the scones to turn into rocks!
  • Shape the dough into a circle that is 1½ inches thick. Slice into 8 wedges.
    Brush wedges with milk and sprinkle with cinnamon sugar.
  • Transfer to a parchment-lined baking sheet. Place in the oven and check for doneness after 12 minutes. If scones are still too doughy, bake two to three more minutes.
    Scones should be lightly golden on top and have a crisp exterior.
  • Remove from oven and let cool for five minutes. Transfer scones to a wire rack, and cool for up to 20 minutes before serving.
  • Serve with tea, coffee, or milk. Pass preserves, jam, butter, and/or clotted cream.

Notes

If you want to reduce the total amount of saturated fat without losing the buttery flavor, here are two options:
  • Sub two Tablespoons butter-flavored shortening for half the butter. Since the FDA banned trans fats a few years ago, reformulated shortening has less saturated fat than butter. 
 
Freeze the shortening and grate it into the dry ingredients, just as you would the butter. This puts the saturated fat count between 2 and 3 grams per scone.
 
  • Make your scones smaller. You can cut your scone dough to serve 12 instead of eight. Each smaller scone will have three instead of four grams of saturated fat.
You can also use skim milk, but the flavor and texture will suffer. 😑

Nutrition

Calories: 239kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 216mgPotassium: 241mgFiber: 3gSugar: 16gVitamin A: 256IUVitamin C: 0.1mgCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!