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Date Scones

Scones cooling on a wire rack.
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5 from 1 review

This delicious date scone recipe is perfect for a breakfast treat or as a sweet snack to serve with afternoon tea. The scones are tender and buttery, with added warmth and flavor from the addition of toasted oats, maple syrup, and cinnamon.

  • Author: Alexandra
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Category: biscuits and scones
  • Method: baking
  • Cuisine: American

Ingredients

Scale

Scone Dough

  • 2 1/2 cups (300 grams) all-purpose flour (regular or gluten-free)
  • 1/2 cup (47 grams) old fashioned rolled oats, (preferably toasted)
  • 2 tablespoons, packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) cold unsalted butter, cut into cubes
  • 1 cup, halved and packed in (156 grams) pitted Medjool dates, chopped
  • 1 cup (234 grams) heavy cream
  • 1/4 cup (78 grams) pure maple syrup

Maple Glaze

  • 1 tablespoon maple syrup
  • 1 tablespoon heavy cream
  • raw or sparkling sugar, for garnish (optional)

Instructions

  1. In a large bowl, whisk together the all-purpose flour, oats, brown sugar, baking powder, cinnamon, and salt.
  2. Cut in the butter with a pastry cutter until all pieces are small and well-dispersed. Gently toss in the chopped dates by hand.
  3. Whisk the heavy cream and maple syrup together in a small bowl. Add the wet ingredients to the dry ingredients and fold in with a rubber spatula until a somewhat soft, but not sticky, dough forms. Add more flour or cream if needed to reach this consistency, being careful not to overwork.
  4. Line a baking sheet with parchment paper. Use hands to gently shape dough into a ball, and flatten into a round disk about 1" thick on the prepared baking sheet. Freeze for 1 hour.
  5. Towards the end of the chilling period, preheat oven to 400ºF. In a small bowl, whisk together 1 tablespoon of heavy cream with 1 tablespoon of maple syrup to use for glazing the scones.
  6. Slice chilled dough into 8 equal pieces, pizza-style, and spread out on the prepared baking sheet. Brush scones with glaze and sprinkle with coarse sugar, if using.
  7. Bake scones in preheated oven for 20-25 minutes, until golden brown. A toothpick inserted into the center of one should come out clean. Cool briefly before transferring to a wire rack to finish cooling.

Notes

Toasting Oats

  • Stovetop Method:  Toast in a frying pan over medium heat for about 5 minutes, stirring occasionally, until oats start to turn golden and smell fragrant. Let cool to room temperature before using.
  • Oven Method: Spread oats out on a baking sheet and bake at 350ºF for about 10 minutes, until fragrant. Allow to cool before using.

Ingredient Notes and Substitutions

  • If using gluten-free all-purpose flour, making sure your blend contains a binding agent such as xanthan gum or guar gum.
  • If using salted butter, reduce the added salt in the dough to 1/4 teaspoon.

Storing and Shelf Life

  • Scones are best served fresh, but can be kept in an airtight container or zip-top bag at room temperature for 3-4 days.

Freezing Scone Dough

  • Once sliced, individual portions of dough can be stored in a freezer-safe zip-top bag and frozen for up to 3 months. Let dough defrost briefly on a baking sheet while preheating oven to bake. You may need to increase the baking time by about 5 minutes.

Find it online: https://www.brighteyedbaker.com/maple-date-scones/