Date Scones

5 from 1 vote

A popular choice for breakfast, brunch, or afternoon tea, Date Scones are a sweet twist on tradition.

Prep Time15

Cook Time12

Total Time27

Course: Dessert, Snack

Cuisine: Australian

Servings: scones

Calories: 187kcal

Soak dates in warm water for 10 minutes and then drain well.
Pre-heat oven to 210 degrees celsius/410 degrees fahrenheit.
Grease cake tin.
Cream butter, sugar and zest until pale and fluffy.
Add beaten eggs and drained, chopped dates.
Add sifted flour, cinnamon and salt, one third at a time, alternately with milk and juice, while stirring with a butter knife. Mixture should be sticky and soft but hold shape. If it's too sticky and soft, add a little extra flour. If it's too dry, add a little extra milk.
Turn dough onto a floured surface and shape into a rectangle about 1 inch thick.
Using a 5-6 cm scone cutter, cut out circles. Place circles about ½ – 1cm apart on the greased tray. Brush tops of each circle with milk.
Bake for 12 minutes or until a pale golden colour on top.
Allow to cool for a minute or two in the tray before turning out into a clean tea towel placed on a cooling rack. Wrap in the tea towel and – if possible – serve while still warm with butter.

Notes:

All scones are best eaten as fresh as possible – ideally straight from the oven! Or at least the day they're made.
You can keep them in an airtight container in the fridge for a few days, however they might be a little drier than fresh scones.
Scones freeze well in an airtight container or zip-lock bag. However be sure to let them cool first and then consume them within three months.
What type of dates are best for this recipe? Use the dried, pitted dates that are available in the dried fruits aisle of the supermarket.
Don’t overmix the dough. Just stir enough to combine the ingredients.