Want the perfect breakfast treat? Date & Spice Scones are delicious, easy to make and completely addictive.
When I baked for a British tea shop I made hundreds of buttermilk 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.
Scroll through the process photos to see how to make Date & Spice Scones.
Finish mixing the dough by hand for a tender scone
For the dough into a round and score into 8 wedges
Allow the scone to cool, then slice into wedges.
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.
Date & Spice Scones
Date & Spice Scones scones are a little sweeter, lighter and moister than many other scones.
Ingredients
- 2 cups (10 oz, 280g) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 3/4 cup (6 oz, 170g) granulated sugar
- 1/2 cup (4 oz, 115g) unsalted butter, cool
- 1/4 cup (1oz, 35g) raisins
- 1/3 cup (2 oz, 55g) dried chopped dates
- 1 cup (8 oz, 200 ml) whole milk
- 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 flour, baking powder, salt, spices and sugar in a mixer bowl. Use your fingers to work in the butter until the bits are the size of a pea. Toss the raisins and dates into the mixture.
- Add the 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.
Notes
If the bottom is browning too much you can slide another sheet pan under half way through baking.
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Alexis
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 🙁
Eileen
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.
Tina
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;)
Eileen Gray
You’re very welcome, Tina! I hope you enjoy them.