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?
Easy Date Scones
- 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
- 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.