Date & Spice Scones for Breakfast or Brunch

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.

Print Recipe

5 from 1 review

Date & Spice Scone Recipe

By: Eileen Gray

Date & Spice Scones scones are a little sweeter, lighter and moister than many other scones. They are perfect for breakfast or brunch.

Prep Time10 minutes mins

Bake Time25 minutes mins

Total Time35 minutes mins

8 scones

US CustomaryMetric

Cook ModePrevent your screen from going dark

Ingredients

• 10 oz all purpose flour (2 cups)
• 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.

Equipment

My Book

Kitchen Scale

Half Sheet Pans

Parchment Sheets

Cooling Rack

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Notes

If the bottom is browning too much you can slide another sheet pan under half way through baking.

Nutrition

Serving: 1scone | Calories: 362kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 319mg | Potassium: 163mg | Fiber: 2g | Sugar: 27g | Vitamin A: 401IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 2mg

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!