Maple Date Scones

These flaky, buttery scones are studded with rich, sweet dates and topped with a maple cream glaze for a toffee-like flavor.

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10-11 scones 1x


  • 8 1/2 ounces (2 cups, spoon and level) all-purpose flour
  • 3 1/8 ounces (3/4 cup, spoon and level) whole wheat pastry flour
  • 1 3/8 ounces (1/2 cup) old-fashioned oats, (preferably toasted*)
  • 2 tablespoons, packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 ounces (1/2 cup or 1 stick) unsalted butter, frozen and cubed
  • 5 1/2 ounces (1 cup, halved and packed in) pitted medjool dates, chopped
  • 8 1/4 ounces (1 cup) heavy cream
  • 2 3/4 ounces (1/4 cup) pure maple syrup


  • 1 tablespoon maple syrup
  • 1 tablespoon heavy cream


  1. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, oats, brown sugar, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter until all pieces are small. Toss in chopped dates to disperse.
  3. Whisk the cream and maple syrup together and fold into the dough just until you can bring it all together. You may need to use your hands, and if the dough seems especially dry, you can add a bit more cream. Dough should be soft yet firm, and not sticky.
  4. Pat dough into a 1" thick round on the prepared baking sheet. Cut into individual scones with a 2 1/2" cookie/biscuit cutter, flouring cutter between each cut. Briefly ball up scraps, flatten, and cut remaining scones as needed.
  5. Spread scones out on baking sheet and freeze for 1 hour. Towards the end of this time, preheat oven to 400ºF.
  6. Whisk maple syrup and cream together for glaze. Just before baking, brush scones with mixture. (Use it all!) Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of one comes out clean.
  7. Scones are best served warm on the day they're baked.** Store any leftovers in an airtight container at room temperature.


*To toast oats, spread out on a baking sheet and bake at 350ºF for about 10 minutes, until fragrant. Allow to cool before using.

**If desired, the cut, unbaked scones can be kept in the freezer until solid. Transfer to a zip-top, freezer-safe back and keep frozen until ready to bake. Baking time will be longer; just bake until toothpick inserted in center comes out clean.