Date & Spice Scones
Date & Spice Scones are delicious, easy to make and completely addictive. They’re the perfect breakfast treat.
When I baked for a British tea shop I made hundreds of English scones each week. Raisin, lemon and cherry scones were always on the menu, and I would also make a “special scone” each week.
The special might be seasonal like Gingerbread Scones, Cranberry Orange Scones, or whatever I dreamed up that week.
This special scone is cozy with warm spices and sweet bits of dried fruit.
Ingredient Notes
- All-Purpose Flour — Medium-protein all-purpose flour gives the scones enough structure to rise high in the oven while keeping the crumb tender.
- Buttermilk — Acidic buttermilk tenderizes the dough. If you don’t have fresh buttermilk, buttermilk powder is the best substitute — mix it according to the package directions before adding it to the dough.
- Raisins/Dried Dates — I love the dried dates and raisins in this lightly spiced scone. But you can use any combination of dried fruits that you like.
- Spices — The warm spices compliment the dried fruit in the scone to create a cozy breakfast flavor.
- Sugar — Just enough to lightly sweeten and tenderize the dough.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- After combining the dry and wet ingredients, turn the dough out onto a floured surface.
- Finish mixing the dough by hand for a tender scone
Baker’s Tip: Sticky Hands?
When you’re working a wet dough by hand, resist the urge to rinse under the faucet — water makes it worse. Instead, dip your hands in flour and rub them together over the trash bin. The flour grabs the sticky dough and rolls right off, leaving your hands dry and ready to keep working.
- Form the dough into a round and score into 8 wedges
- Allow the scone to cool, then slice into wedges.
Work Ahead Tips
- The dry ingredients can be whisked together and held at room temperature for several days.
- The wet ingredients can be combined and refrigerated overnight.
- The fully mixed and shaped dough can be held in the refrigerator for several hours or overnight before baking.
Storage
- Date & Spice Scones are best the day they’re baked, but will keep at room temperature for a day.
- Don’t refrigerate baked scones — it makes them go stale faster.
- Baked scones freeze well for up to three months. Defrost at room temperature, then warm in the oven to revive the texture.
This dough comes together in mere minutes and bakes in under 30. Less than an hour after rolling out of bed you can have warm Date & Spice scones for breakfast. No need to slather on the butter or clotted cream, these babies are perfect au naturale.
More Scone Recipes
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Date & Spice Scone Recipe
Ingredients
- 10 oz all purpose flour (2 cups, see note)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 6 oz granulated sugar (¾ cup)
- 4 oz unsalted butter (cold)
- 1 oz raisins (¼ cup)
- 2 oz dried chopped dates (⅓ cup)
- 8 oz whole milk (1 cup)
- 1 large egg for egg wash
- Demararra sugar for top
Instructions
- Preheat the oven to 375 °F. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift together 10 oz all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom6 oz granulated sugar in a mixing bowl. Use your fingers to work in 4 oz unsalted butter chunks until the bits are the size of a pea. Toss 1 oz raisins and 2 oz dried chopped dates into the mixture.
- Add 8 oz whole milk all at once and mix just until the flour is moistened. The dough will be quite moist so keep your hands well floured. Dump the dough directly onto the prepared sheet pan. Using well-floured hands, pat the dough into an 8" round. Lightly score the round into 8 wedges.
- Brush with egg wash and sprinkle with Demararra or granulated sugar. Bake until golden brown and a toothpick inserted in the center comes out clean (see note).
- Allow the scones to cool for 5 minutes then use a serrated knife to cut into wedges.
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Notes
Hi, I made your recipe today and the batter was super liquid. I added some flour to hold it together a bit but still, after baking it all just spread 🙁
Hi Alexis. The dough for these scones is quite moist, but I wouldn’t say it should be “liquid”. It should have the consistency of a very wet biscuit dough. Did you use All purpose flour? How did you measure the flour. As I mention in the post, because this dough is soft it’s formed into one round rather than trying to cut individual scones. Was the butter room temperature or cold? I’ve updated the recipe to make it clearer that the dough is supposed to be very moist. Please let me know if I can answer any other questions.
Thank you for this! I was intimidated by scones for some reason but I can do this:) Looks AMAZING! I’m going to fire up the kettle;)
You’re very welcome, Tina! I hope you enjoy them.