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.
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Date scones, hot out of the oven, smothered in the traditional jam and cream - or my absolute favourite, (a lot of) whipped 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 ♥
Table of Contents
📖 Recipe
Easy Date Scones
Ingredients
- 3 cups / 450g self raising flour
- 200 ml pure cream
- 200 ml buttermilk see notes
- 2 tablespoon caster sugar
- 1 ½ 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 / ⅘" disc.
- Take a 6cm / 2 ½" 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.
Notes
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Wow! These scones were amazingly light, delicious and the best date scone I've ever eaten. Everyone I shared them with agreed too. Will definitely make again. Yay! I can finally make a perfect scone.Thanks for sharing Lee-Ann. Can't wait to try some of your other recipes now.
Thanks so much Wendy, high praise indeed - I'm blushing!!!
Really lovely and light. Easy to make too. I had some dried figs to use so did half date/half fig and turned out great. Thanks
My pleasure Karen, and the figs sounds yum!
These are the best scones that I've ever made!! Absolutely delicious and so light and fluffy. I couldn't stop eating them, straight out of the oven with butter...so yummy!
That's great Lissa76! And butter is my favourite to have with them too haha So glad you enjoyed them L x
Excellent recipe, thanks so much for sharing! These scones are so light!
I didn’t change anything in the recipe but we like our scones big so I made 10 scones instead of 14 and baked for 23 minutes, we’re still talking about them!
Yay - so glad you enjoyed them...you can't go wrong with a big scone either!
hi may i know does the cream here refers to whipping cream? can we use fresh cream or coconut cream? thanks..
Hi Jane! I have used what we refer to as pure cream here in Australia, 35% milk fat with no added thickeners.
Yum…….loved this recipe and sooooo easy. Well don
Thanks Margaret!
Amazing! The best scones I have ever tried or made.
Woo hoo!!!! Thanks so much Bertha, that's awesome!!! L x
I was looking for a very simple date scone recipe that didn’t require butter, rubbing in, or too many ingredients. After reading a few online, I decided to try this one. WOW! So easy, quick AND delicious. Made them for my seniors group, everyone loved them, and my husband was delighted to be the official taster. Highly recommended.
That's awesome Colette! Glad they were a hit!
Hi there - these look so good, can’t wait to bake these this week! Just wondering, do you brush the scones with buttermilk/milk before baking or just bake as is?
Hi Cher! You can certainly brush them if you like, they will get a little bit browner on top. Hope you enjoy them!
These look amazing! We are scone lovers here!
Thanks Christine! Me too!
Hi Lee-Ann
Just spotted your recipe for Date Scones.
I love scones and make them regularly. My favs are of course Date and Cheese. (Not together)I have been making them weekly lately as we are always running out of bread because of Covid no one wants to go to the supermarket.
I’m the only one who eats them. I only make about 6/8 at a time and then the next day I toast them for brekky. Yumm.
I usually do the rubbing in but have tried them with cream but not buttermilk. I have also made a Date and Lemon scone. Recipe from Gary Meghin in MasterChef. They are really yummy but have a different texture.
I am going to make yours today because I have run out of mine.
Thanks for the recipe.
Always a pleasure Rhonda. Also happy to meet a fellow scone lover 🙂
What a great recipe to put into the hose repetoire! Love it, so easy, no fiddly butter and they taste great! They were gobbled up by the guys in the workshop in 5 mins, literally!
That's awesome Anne! So glad the guys enjoyed them 🙂
Love this recipe. Works perfectly every time and so easy.
Thanks Ann!