These simple date scones are buttery, flaky, sweet, savory, and delicious. The edges are crisp, and the center is soft and bejeweled with dates. They are fabulous as a dessert, brunch item, or snack. I love that they are freezer-friendly, making them a treat that can be made ahead of time and enjoyed for weeks to come. This is especially convenient during Ramadan as they make the perfect snack for suhoor. Not only are they delicious on their own, but these easy date scones are great with a smear of cheese, butter, and jam.
I will admit that although I have wanted to experiment with scones for years, I never have because they intimidated me. They sound fancy and just hard to achieve, but they are quite the opposite. Scones are rustic and quite simple to put together! Don’t hesitate to try these. They taste like a slightly sweetened and crispier biscuit with hints of cinnamon and caramelized dates.
This British baked good is commonly found in bakeries in all different flavors. Dates seemed like the perfect addition to these buttery treats, and it was! I may be biased because I LOVE dates and use them in various recipes and applications. You will find about a dozen recipes on my blog that are date forward; that’s how much I enjoy them and how versatile they are.
Try these Date recipes on my blog:
Anything from my date shake, to my date walnut cookies, to my sticky date cake will satisfy your tastebuds. I used the beautiful fresh Medjool Dates from Natural Delights for these scones. They are plump, naturally sweet, free of GMO’s/pesticides, and just so good! They are also easy to find in mainstream supermarkets which is a bonus! Check out their Amazon store too where they have a 5 lb box perfect for Ramadan.
How to successfully make this Cinnamon Date Scones recipe:
These require a few ingredients and a little technique to come together.
- The butter must be frozen and grated, then not overworked when mixed with the dry ingredients.
- To troubleshoot the dough, if it is too wet, then add a bit more flour, and if it is too dry then add a little bit more cream to help it come together. It will take a little time and effort to get the dough together and shaped like a disc.
- The scones must be chilled before baking to avoid a flat scone.
With those tips in mind and following the recipe, you should have beautiful and delicious date scones. If you have any questions, feel free to leave them below. If you try them, let me know what you think in the comments too! Share your remakes with me on my Instagram; I would love to see them!
- 2.5 cups All-Purpose Flour
- 1 tbsp Baking Powder
- Pinch of salt
- 1/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 3/4 cup Heavy Cream
- 1 tsp Vanilla
- 1 Stick of Frozen Unsalted Butter
- 8 Natural Delights Medjool Dates, chopped
- Heavy Cream for brushing on top
- Sprinkle of Coarse Sugar, optional
- Whisk together the flour, baking powder, salt, and sugar. Set aside.
- In another bowl, whisk together the cream and vanilla. Set aside.
- Grate the frozen stick of butter using the large side of a box grater and add it to the flour mixture.
- Using your hands, combine the flour and butter until the dough resembles crumbs.
- Then, add the cream mixture to the dry mix along with the chopped dates. Using your hands, mix this all together until it becomes a uniform dough. I find it easier to work with my hands on a flat surface to make this a cohesive dough. Add a tbsp of heavy cream at a time if you feel the dough is too dry. It shouldnt need more than 1 or 2 additional tbsp.
- This may take a few minutes. Shape the dough like an 8 inch disc. It doesn't have to be perfect as scones are known to be rustic in look.
- Then, with a sharp knife or bench scraper, cut the disc into 8 even wedges.
- Place these on a parchment-lined baking pan and brush with a little bit of heavy cream and sprinkle sugar if you would like.
- Place this tray in the fridge for 15 minutes while the oven preheats to 410 F. You can alternatively place the scones on a plate if a tray doesn't fit then transfer to the tray before baking but you definitely want to chill your dough.
- Arrange the scones on the tray a few inches apart. Bake for approximately 20 minutes. They should be golden brown all around. Enjoy warm as is or cut through and smear some butter or cream cheese with jam for a treat.
- These keep well once cooled in a ziplock in the fridge for a week or in the freezer for a month. Just warm up and enjoy!