Date scones are plump and sweet with a hint of vanilla and a soft moist texture ~ have you always wanted to make easy scones? Start here!
I like to write about food while I’m actually eating it. That makes for a messy laptop, but fresh honest content. I get really excited about great food and I love to share, it’s the reason I started this site in the first place. So I’ve just taken a big bite of my warm date scone, and now I’m ready to dish…here are my first take-aways:
- These date scones are hands down my new favorites on the site.
- Dates and vanilla is a killer combination ~ why haven’t I tried that before?
- I’m convinced that dates are absolutely the best dried fruit for scones. Forget raisins and currants, dates are it.
- Cream scones (made with cold cream rather than butter) are a revelation: they’re super quick and easy and they have the moist texture I crave in a scone.
- Definitely eat these scones warm!!
Table of contents
date scones ingredients
- all purpose flour
- baking powder
- use heavy or whipping cream and make sure it is cold. You can even put it in the freezer while you organize your bake station.
- vanilla paste (or vanilla extract)
- the vanilla is super important here, the combination with the dates is one of the best new flavor combos I’ve discovered. It works so well in these scones. Vanilla paste is one of those products that really makes a difference in my baking, I’m a huge fan. It’s a little pricey, but totally worth it.
- Vanilla paste can be hard to find in stores, but you can always find it online, here.
- dried dates
- I slice whole pitted dried dates. I don’t even know if you can buy ready-chopped dates, but don’t!
what are cream scones?
British cream scones are classic scones made with heavy cream instead of butter ~ this adds richness and moisture to the dough and results in a slightly cakey rather than flakey scone. I love them not only for their texture but because they’re so easy to make.
Once you’ve got the basic formula (see this post) you may never need another scone recipe, just change this one up with different flavors and add-ins.
date scones + clotted cream!
While my scones were chilling and baking I made a quickie batch of stove-top clotted cream to go with them. I’m so glad I did. While butter is great, clotted cream is insane. Whenever given the choice, I go for insane every time 🙂
Clotted cream is famous for its luxurious texture and a slightly sweet, nutty flavor. It’s the favorite accompaniment to scones in the classic British cream tea, traditionally made by gently heating full-fat milk, allowing the cream to rise and thicken into a rich, clotted layer. The result is a velvety, spreadable cream with a distinctive yellowish crust on top.
related: How to Make Clotted Cream ~ 3 Ways!
why I’m loving these date scones
Where to begin? I love the ease of the cream scone method. You can make it so easily with a spoon and a bowl.
Cream adds extra moisture to scones, which I love.
Dates! They add sweetness and moisture to the scones. The little bits of fruit on the outsides of these scones get caramelized and chewy ~ yum!
date scones variation ideas
I really loved the date/vanilla combination, but you might try almond extract instead.
Add a touch of cinnamon or cardamom.
If you find some nice plump dried figs, they would be nice in place of the dates. Ditto for dried cherries.
Add chopped pecans or walnuts!
You can actually scoop out your scone dough rather than roll and slice. See my Raspberry Scones for details.
I haven’t tested this so I can’t say for sure, but a vegan cream or even creamer should work in place of dairy cream.
Bake one disk of dough immediately and freeze the rest: slice into triangles and wrap each in plastic and then pack in a heavy duty zip lock freezer bag. You can bake from frozen, just add extra minutes to the baking time.
- parchment paper
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.
- Fold the dates into the dough. Turn the dough out onto a lightly floured surface and bring into one single mass.
- Divide the dough in half.
- Form the dough into 2 disks about 5 1/2 inches across.
- Slice each disk into 6 triangluar scones. If you like you can freeze half the scones for later.
- Place the scones in the freezer for 15 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and arrange them on your lined baking sheet, at least an inch apart. I arrange them circles. Brush just the tops of the scones with a little bit of heavy cream.
- Bake the scones for about 15-18 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream or butter. Store leftovers at room temperature covered with foil. Reheat in the microwave for 15-20 seconds.