Date scones

Serves: Makes about 12 - Time:

Date scones
Date scones Date scones

There are few things better than a fresh scone and you too can produce prize winners as long as you follow a few rules. Don’t overwork the dough; generously flour the cutter for a good and even rise and finally don’t re-roll the off cuts (however tempting it may be to get a few more scones out of the dough). I might add that the chewy toffeeness of the Medjool dates makes these scones even more irresistible.


  • 400g plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 70g golden caster sugar
  • 175g stoned medjool dates, cut into small pieces
  • 90g unsalted butter, cut into small pieces
  • 1 egg
  • 250ml buttermilk
  • For the eggwash
  • 1 egg
  • 1 tablespoon milk
  • To serve Clotted cream, strawberry or raspberry jam
Date scones


  1. Heat the oven to 200˚c, fan oven 180˚c , mark 6. Put the flour, baking powder, bicarbonate of soda, salt and sugar in a mixing bowl. Rub in the butter until there are no visible lumps. Stir in the dates.
  2. In a separate bowl mix together the egg and buttermilk. Make a well in the centre of the flour and pour in the egg mixture. Carefully bring the mixture together to form a smooth-ish dough but don’t overwork it or the scones will be tough.
  3. Put the dough on a floured surface and gently roll out to a thickness of 2 ½ cm. Dust a 6cm cookie cutter with flour and stamp out rounds, being careful not to twist the cutter as you press down. Place the scones on a baking sheet lined with non-stick parchment. Mix the egg with the milk and brush the tops with the egg wash. Bake in the oven for about 15-20 minutes until the scones are golden and risen. Leave to cool on a wire rack.
  4. To serve, split in two and spread with clotted cream and strawberry or raspberry jam.
Date scones