Today it’s an oldie but a goodie – Easy Date Scones! A great family friendly favourite!
Here in Australia we can’t go past a good scone. Not only is this date scone recipe great tasting, plus moist and fluffy…but they are truly soooo easy! You and your guests (or just you – no judgement) can be eating warm date scones in 30 minutes flat.
This date scone recipe is based on one that I saw on Australia’s version of Masterchef quite a few years ago.
The most popular recipe here on Chef Not Required is my Easy Date Slice – Melt & Mix. By a mile! I just love dates, they are so naturally sweet and versatile.
So I got to thinking recently about other date recipes, and it hit me. Easy Date Scones! Don’t know why it took me so long to share a scone recipe with you guys, I have been making date scones since I was a teenager!
Quite often scone recipes call for you to “rub” the butter into the flour/sugar until the mixture resembles breadcrumbs. This recipe bypasses that altogether by using cream instead of butter! No rubbing – just an easy quick mix!
Another plus is that my date scones are egg free.
Date scones, hot out of the oven, smothered in the traditional jam and cream – or my absolute favourite, (a lot of) plain butter melting into all those little scone crevices, with maybe a bit oozing over the side too…
How do like to eat your scones?
Lee-Ann ♥
Easy Date Scones
Ingredients
- 3 cups / 450g self raising flour
- 200 ml pure cream
- 200 ml buttermilk see notes
- 2 tbsp caster sugar
- 1 1/2 cups / 200g dried dates roughly chopped
Instructions
- Pre heat oven to 200c.
- In a jug, combine the cream and buttermilk, then set aside.
- Place flour, sugar and chopped dates into a large bowl, and mix to combine.
- Add cream mixture to flour, and mix to combine using a flat bladed knife. For the final few strokes, I bring the dough together with my hands.
- Turn the dough out onto a lightly floured bench / board and knead the dough lightly until just smooth - should only need about 30 seconds or about 5 - 10 turns. Pat the dough out into an even 2cm / 4/5" disc.
- Take a 6cm / 2 1/2" round cutter, dip it in extra flour and cut out scones. Try not to twist the cutter as you push down and then pull back up through the dough. Nice clean cut edges will help your scones rise (see notes).
- Remove any excess dough from around the scones (try not to squish the edges) then place onto a baking tray - again trying not to handle the edges of the scones. Push together the remaining dough scraps and repeat (see notes).
- Bake for 12 - 15 minutes, or until the tops are golden and they sound hollow when you tap them.
Instead of 200ml could you please give the measurements in ups. Thank you.p
Hi Pat,
200ml actually equals 7/8ths of a cup (aus) – sorry! Sounds hard to measure! Let me know how they turn out if you give them a try! PS sorry for the late reply, I have been away. L x
actually, a lot of measuring cups have the ml right there. Especially the glass ones. HTH!
Great recipe even though I totally messed up on the buttermilk & cream, threw it all in. 500g buttermilk & 250ml cream 🙈 so added 2 cups flour which did the trick. They still came out light & fluffy.
I just adore scones!
Will try to make these before I visit my mom in the retirement home, since they are her favourite!
Could I substitute dry dates in place of the dates?
Thanks.
Luisa from Woodbridge, Ontario, Canada.
We have had snow and sleet all day long! More to come for tomorrow!!!!
I know it is summer there!
Australia is on our bucket list!
Hi Luisa! I’m a scone fan too! Dry dates will be great, that’s what I used!
Yes, it’s summer here – but I love the cold. I envy your snow! Canada is on OUR bucket list!
I hope your mum enjoys the scones!
L x
Sorry I meant dry figs!
It’s very cold here, -10C!
As we get more mature,the cold is more difficult to handle!!!
Enjoy the warmth!
Wow! -10c???? In this part of Australia I think it’s safe to say we have NEVER got to that temperature! Back to the food…dried figs sound yum!!! I think they would work just fine!
Enjoy your day Luisa, stay warm x
Thanks. I will do one half the batch with figs and the other with dates!
You’re lucky, this is only the beginning for us! The temperatures can dip to as low as -40C with the wind chill,
in the dead of winter! The snow is beautiful, and picturesque, but the temperatures are frigid!
Keep well!
You too, Luisa x
I’ve just discover your site. Really enjoyed reading your story. I’m an NZ’er living in Toronto, Canada.
The scone recipe was your first one I’ve tried. Amazing on 2 fronts: no more rubbing of butter and flour together (it’s why I don’t make scones often) and the light, fluffy results.
Worked the first time I made it which was last weekend to take to a tea party with girlfriends. I was short on time so I transported the uncooked scones on the tray and then cooked them at my friends house. Wow, they were very popular.
Question. How can I modify this for a savoury scone? Do I ditch the sugar and add 1.5 cups of grated cheese?
Hi Sara!
I’m so glad you and your girlfriends enjoyed the scones!
I haven’t made these as savoury scones, but your idea to ditch the sugar and add cheese sounds good, also I would add the cheese gradually until you are happy with the amount. I’d love to know how they turn out!
Thanks for reaching out, I’ve loved your home country of NZ when I’ve visited. Canada is on my bucket list as well!
Enjoy your day, L x
I have never really succeeded with scones and hate all that butter rubbing business. Living in Queensland, butter turns to goo before you can do much with it. Just made these for the first time and they are sensational (great self-isolation activity). My question is: could you use this as a basic sweet scone recipe and adapt for other variations? I am thinking some raspberry and white chocolate scones for a good friend of mine stuck at home. Just omit dates and add a cup of frozen raspberries and a cup of chopped white chocolate?
Thank you
Hi Teresa, woo hoo! So glad you enjoyed them! I do have a recipe for sultana scones on the site too if you are interested in that variation – gotta say though the date ones are my fave!
The raspberry & white choc idea sounds fab – it was already on my list of recipe ideas – great minds think alike! My suggestion would be to start with 3/4 cup of white choc first, you can always add more if you want – then the raspberries last as they will tend to break up – I would start with 3/4 cup of those as well.
If you make them, I would love to know how they turn out!
Bring on the iso-baking!
Thanks so much for this fab recipe! Have been making them every week, so easy & so tasty, A real winner!!
Hi Lesley, glad you enjoy them. Thanks so much for letting me know, I love comments like yours!!!!!
Thanks again L x