Date & Spice Scone Recipe

a wedge shaped spice and fruit scone on a white plate

5 from 1 review

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

Prep Time10

Bake Time25

Total Time35

Servings:8 scones

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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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

Nutrition