Date Scones
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.
Equipment
- 1 Large bowl
- 1 Small bowl
- 1 Dough scraper optional
- Measuring cups dry and liquid
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 Start Cooking
- Wash hands thoroughly before beginning the recipe.
- Preheat oven to 400 ℉, and line a baking sheet with parchment paper.
- In a medium bowl, add vinegar (or lemon juice) to milk and place in the refrigerator.¾ cup 2% milk 1 teaspoon white vinegar
- In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt. Whisk thoroughly.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
- 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.1 egg 1 teaspoon vanilla 1 cup chopped, pitted dates
- Grate the frozen butter into the dry ingredients with a large-holed grater over the bowl or a box grater set on parchment paper. 4 Tablespoons butter
- 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. If the dough seems to wet, add more flour.
- 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.cinnamon sugar
- Transfer to a parchment-lined baking sheet. Place in the oven and check for doneness after 15 minutes. If scones are still too doughy, bake a few more minutes.Scones should be lightly golden on top.
- 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.
- 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.
Nutrition
Serving: 1sconeCalories: 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
Nutrition Facts
Date Scones
Serving Size
1 scone
Amount per Serving
Calories
239
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
37
mg
12
%
Sodium
216
mg
9
%
Potassium
241
mg
7
%
Carbohydrates
40
g
13
%
Fiber
3
g
13
%
Sugar
16
g
18
%
Protein
5
g
10
%
Vitamin A
256
IU
5
%
Vitamin C
0.1
mg
0
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!