These date scones are a date lovers scone, with plenty of chopped Medjool dates, whole wheat flour and wheat bran for a nutty flavour and a spoonful of cinnamon for warmth. One of my favourite scones!
Why I LOVE these Date Scones!
- I love dates and am always looking for ways to bake with them! These date scones are a lovely combination of dates, buttermilk and whole wheat flour and bran, for great flavour.
- These date scones are a fabulous morning scone or they’re also great with an afternoon tea, served with a pat of salted butter.
- Scones are always easy to make. No mixer is needed. These come together in one bowl.
Ingredients and Substitutions
Whole Wheat Flour – the bit of whole wheat flour in these scones brings a nutty flavour, but without making them heavy. I recommend it, but if you don’t have whole wheat flour on hand, simply replace it with more all-purpose flour. The amount of liquid you need to use to moisten the dough may be less.
Wheat Bran – also known as bran, adds both flavour and fibre to these scones. I love this addition, but again, if you don’t have wheat bran, simply substitute additional all-purpose flour.
Dates – I’ve used Medjool dates here. These need to be pitted before chopping. Regular cooking dates (in the square package in the baking aisle) would also work fine here.
Buttermilk – use regular buttermilk or make your own buttermilk by adding 2 teaspoons of lemon juice or white vinegar to 2/3 cup of regular milk.
Step-by-Step Photos
Recipe Tips
- Flour is your friend once the dough hits the work surface. Generously flour under the dough, then flour your hands to shape the round, as needed, to prevent sticking. (You can brush off the excess flour on the scones with a pastry brush before baking, if you like.)
- You may not need all the buttermilk mixture to moisten the dough, so don’t add it all at once. Add about 2/3 of it, then add more, just as needed. The dough should be moist, but not sticky.
Recipe Video
Love Dates? More Date Recipes!
Sticky Toffee Bundt Cake
Queen Elizabeth Cake
Microwave Sticky Toffee Mug Cake
Storing and Freezing
These scones are at their best fresh from the oven with a pat of butter. Store cooled and baked scones in an airtight container for 2 days, though the whole wheat flour in these scones causes them to dry more quickly. Refresh with a few seconds in the microwave. These scones do freeze well up to 3 months, so I like to freeze any un-eaten scones after the first day or so.
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Ingredients
- 1 1/2 cups all purpose flour, spooned and levelled
- 1/2 cup whole wheat flour, spooned and levelled
- 1/4 cup wheat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 teaspoons cinnamon
- 1/4 cup light brown sugar, packed
- 1/2 cup salted butter, cold, cut into 8-10 pieces
- 2/3 cup Medjool dates, pitted, halved and chopped
- 1 large egg
- 2/3 cup buttermilk, or milk with 2 teaspoons lemon juice or white vinegar added
Instructions
- Preheat oven to 350F (not fan assisted). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, wheat bran, baking powder, baking soda, salt, cinnamon and brown sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to cut or rub the butter into the dry mixture until you have a mixture with pea-sized pieces of butter.
- Add the chopped dates and use your fingertips to break up the dates, together with the dry mixture, until they are separated and evenly distributed in the mixture.
- In a measuring cup, combine the buttermilk and egg and use a fork to mix together well.
- Add about 2/3 of the buttermilk mixture to the flour/date mixture and use a fork to stir in. Begin adding additional buttermilk mixture, stirring as you go, just until the mixture is evenly moist (but not sticky). You may not need to use all of the buttermilk mixture.
- Remove the dough to a well floured work surface. Pat into a round about 8-inches in diameter. Use a sharp knife to cut the round into 8 even wedges. Carefully remove the wedges to the prepared baking sheet, keeping them a couple of inches apart.
- Bake scones for 23-25 minutes, or until set and golden. Remove from the oven, then remove to a wire cooling rack to cool completely.
- Store cooled scones in an airtight container for a couple of days (freshen up with a few seconds in the microwave). These scones also freeze well up to 3 months.
Notes
More Scone Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Wonderful scones. I never thought to use dates but with the whole wheat flour and wheat bran (I used wheat germ) the nutty taste was original.Â
I believe you forgot to include the cinnamon and the brown sugar in the body of the recipe. I added both to the flour etc mixture before adding the dates.Â
Thanks for delicious scones.Â
So glad you enjoyed these scones, Carole Ann :) And thanks for the heads up on the omission in the instructions (I’ve fixed it now). Thanks!
Thanks so much for this recipe! Years ago I had a date scone while travelling in New Zealand. It had never occurred to me to even add dates to a scone. I’m excited to make them. And I just bought a bag  medjool dates too!Â
Thanks Colleen :) I really enjoy these scones!