Best Date Scones Recipes

CINNAMON DATE SCONES

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

OATMEAL DATE DROP SCONES

Steps:

• In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)

SPICED DATE & NUT SCONES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
• Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
• Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
• Place the flaxseeds in a dry blender and grind them into a powder.
• Add the water and blend until a gummy mixture is achieved, about 30 seconds.
• Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
• Pour into the flour mixture and mix just until everything is evenly moistened.
• Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
• (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
• Combine the sugar with the cinnamon in a small bowl.
• Sprinkle the mixture generously over the top of the scones.
• Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
• With a spatula, transfer the scones to a cooling rack.
• Serve hot or warm.
• Cool leftovers completely before storing in an airtight container in the refriderator for future use.

DATE & WALNUT SCONES

Steps:

• Prehaeat fan forced oven to 180c.
• Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
• Whisk the milk, cream and the eggs in a seperate small bowl and pour the milk mixture into the flour mixture.
• Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough).
• Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
• Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
• Bake scones for 20 minutes or until golden.
• Serve warm with favourite topping.

MAPLE, BACON, AND DATE SCONES

Steps:

• Position oven racks in the top third and center of the oven; preheat oven to 400°.
• Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
• Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
• Add the dates and toss to coat with the flour mixture; repeat with the bacon.
• Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
• Pour into the flour mixture and stir just until combined; do not overmix.
• Turn the dough out onto a lightly floured work surface and knead a few times.
• Roll out into a 1-inch thick round.
• Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps.
• Arrange at least 2 inches apart on the prepared baking sheets.
• Gently press the scraps together, roll out again, and cut more scones.
• In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
• Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
• Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.
• Let cool on the pans for 10 minutes.
• Serve warm.

DATE & ORANGE SCONES

Steps:

• Preheat oven to 180 C.
• Place flour, sugar and rind in a bowl, combine.
• Add butter and rub in with finger tips till like breadcrumbs.
• Stir through dates.
• Make a well in the centre and pour in milk.
• Using a knife,mix milk into flour until just combined.
• Put onto lightly floured board and gently bring the dough together.
• Roll out till 2mm thick, using cutter cut into 16 rounds.
• Place scones on baking tray.
• Brush with milk, sprinkle with raw sugar.
• Bake 20 minutes.
• Serve with butter.

DATE PECAN SCONES

Steps:

• Preheat oven to 350ºF (180ºC). Line a 12 x 18" (30 x 45 cm) baking sheet with parchment paper.
• Place the butter, both flours, sugar, salt, baking powder and baking soda into the bowl of a food processor (or use a pastry blender). Process until the mixture is very fine. Transfer to a large bowl and add the pecans and dates. Pour the cream and vanilla over the top. Mix with a fork until a crumbly dough forms.
• Turn onto a work surface. Press the mixture together very lightly - it should be fairly dry. Cut into twelve 2 1/2" rounds (7 cm) or eighteen 1 1/2" rounds (4 cm). Place on the prepared pan. Brush with cream and sprinkle with sugar.
• Bake for 20 to 25 minutes until golden. Serve warm. Best served the day they are made.

GINGER-DATE SCONES

Steps:

• Preheat oven to 425 degrees F.
• In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
• With pastry blender cut in the cold butter until mixture looks like fine crumbs.
• Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
• On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
• Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
• Best served warm!

VANILLA AND DATE SCONES

Steps:

• Heat oven to 220deg and line a baking tray with baking paper.
• Put flour, brown sugar and butter into food processor and mix until ingredients are fully combined. Add buttermilk and vanilla. Pulse until just combined.
• Cut dates in half, remove stones and any stalk heads then add to the mixture and mix and pulse for a second or two - not too long if you want the dates to remain chunky.
• As the dough will be quite sticky, rub flour on your hands then collect it into a ball and gently knead it into shape. Toss on a sheet of baking paper sprinkled with flour and shape into a rectangle about 3cm thick. Cut the dough in half longwise, then cut each half into four pieces. Transfer pieces to baking tray leaving room to spread, and bake for 10-12 minutes or until scones are a rich golden colour and sound hollow when tapped.
• NOTE: If you don't have a food processor, rub the butter and flour together with tips of fingers then mix in sugar, buttermilk and vanilla until just combined. Cut dates up and add to mix, stirring to combine.

WHOLEMEAL DATE SCONES

Steps:

• Add lemon juice to milk and set aside for 5 minutes until milk thickens.
• Sift flour and baking powder.
• Rub in butter (use a food processor, if available).
• Add dates and milk and mix quickly to a soft dough.
• Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
• Place scones on a non-stick baking tray, leaving about 1 cm between them.
• Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
• Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
• Split to serve with jam or low fat spread.

GINGER-DATE SCONES

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt. With pastry blender or pulling 2 table knives in opposite directions, cut in butter until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl and forms a ball. Stir in dates and ginger.
• On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Sprinkle with coarse sugar.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

DATE PECAN SCONES

Steps:

• Preheat oven to 350 degrees and line a 12 x 18 inch pan with parchment paper. Whisk together flours, sugar, salt, baking powder and soda. Cut in butter with pastry cutter (or mix in the bowl of a food processor). Cut (or process) until mixture is very fine. If using a blender, transfer to a large bowl. Add pecans and dates. Mix cream and vanilla and pour over top of mixture. Mix with a fork until a crumbly dough forms. Can form into flat rounds - 12 (2.5 inch) or 18 (1.5 inch and place on bake sheet. (Recipe calls for turning dough onto work surface and pressing out dough and cutting rounds.) Brush with cream and sprinkle with sugar. Bake 20 min (18 rounds) or 25 min (12 rounds). Best served same day. Can be stored in air tight container at room temperature for up to 2 days. Variations: Substitute dates and pecans with - orange rind zest and raisins - dried apricots, almonds, and almond extract (for vanilla) - dried chopped pears and 2 T finely chopped candied ginger.

DATE AND SPICE PUMPKIN SCONES

Steps:

• Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
• Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
• Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
• Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
• Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
• Brush tops of scones with a little milk.
• Bake in moderately hot oven for about 25 minutes.
• Serve warm with butter.

STARBUCKS DATE SCONES

Steps:

• Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
• Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.

CINNAMON DATE SCONES

Steps:

• In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
• Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
• Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.

WHOLEMEAL DATE SCONES

Steps:

• Preheat oven to 200.C.
• Spray a baking tray with cooking oil.
• Pour 2 cups boiling water over dates and allow to soften for approx 10 mins before draining & chopping.
• Sift flours with icing sugar & salt into a bowl.
• Rub in margarine with fingertips until mixture resembles breadcrumbs, add dates and make a well in the centre then add egg.
• Stir lightly with a knife and add enough milk to form a soft dough.
• Turn onto a floured surface and cut dough into 5cm rounds.
• Place on the baking tray and brush with a little milk before baking for 15-20 mins or until golden.

STARBUCKS DATE SCONES RECIPE RECIPE - (4/5)

Steps:

• Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk and dates; do not over mix. (If the dough seems to sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350-degree oven about 25 minutes. Cool on a rack. Adjustments I Made To This Starbucks Date Scone Recipe Make sure all the ingredients are thoroughly chilled. Not only the ingredients but also the mixing utensils and bowls as well. After combining the dry ingredients I placed them in the freezer for about 15 minutes. The butter should be chilled to the point that it crumbles when you try to slice it. And it should be cut into pieces before cutting it into the flours. This recipe is not to clear on that. If you use a food processor be sure the processor bowl and blade is thoroughly chilled and use pulses just until crumbly. Following this step will assure you of a lighter and flakier scone. Combine the buttermilk and egg before adding to the dry ingredients. The dates should go in last. Most scone recipes will double in height in the oven. I like a finished scone to be about one inch high so I rolled mine to 1/2 inch. I also preheated my oven to 400 degrees. I feel like this is the optimum temperature for a light and flaky scone.

LEMONADE DATE SCONES

Steps:

• Preheat oven to 200°C
• Place all ingredients in a bowl. Mix until combined.
• Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
• Place on a greased cookie sheet and brush tops with a little milk.
• Bake for 10-15 minutes or until the top is browned.
• Serve with whatever :).

DATE AND OAT SCONES WITH HOMEMADE DATE BUTTER

Steps:

• Preheat the oven to 425 degrees F.
• For the scones: In a medium bowl, mix 2 cups of the flour, the sugar and salt. Stir in 1 1/2 cups of the cream and mix until it forms a dough. Use the remaining 2 tablespoons flour if the mixture seems too wet.
• On a lightly floured work surface knead the dough gently 3 to 4 times, working in 3/4 cups of the dates, and pat it out to a 1/2-inch thick and 10-inch diameter circle. Cut the circle into 10 equal wedges and transfer to a baking sheet. Brush the top with the remaining 1 tablespoon heavy cream and pat the oats on top until they stick. Bake in the middle of the oven until golden, about 15 minutes.
• For the date butter: Place cheesecloth over a sieve and place over a medium bowl. Set aside.
• In a stand mixer fitted with the whisk attachment, add the cream and whisk on medium-high speed. When the cream starts to split and there is solid butter and liquid at the bottom of the bowl you are done. Place the butter into the cheesecloth and wrap it tightly. Squeeze out all the liquid from the butter.
• Transfer 1/2 cup of the butter to a food processor. Add the remaining 1/4 cup chopped dates, the sugar and salt to taste and pulse until well combined. Transfer to a ramekin. You can save the remaining butter in the fridge for 2 weeks. Serve the date butter with the scones.

DATE SCONES

Steps:

• Add dates to flour in a bowl.
• Pour in liquids and mix with a knife.
• Tip out onto a floured board and pat out to a square about 2cm thick.
• Cut into 12 equal pieces.
• Place on a baking paper lined oven tray.
• Bake at 180'C for 15 mins or until they sound hollow when tapped with your finger and are just browned on top.