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4.60 from 27 votes

Easy Date Scone Recipe

This easy Date Scone recipe takes no time to put together and is made using pantry and fridge staples. These scones are freezer friendly and both regular and Thermomix instructions are included.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snacks
Cuisine: Australian
Keyword: Date Scones, Lunchbox, Scones, Thermomix
Servings: 9 scones
Calories: 148kcal
Author: Lauren

Ingredients

  • 2 cups self raising flour 300 grams - plus a little extra to dust bench
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons sugar 30 grams
  • 50 grams butter chopped into 1 - 2 cm pieces
  • ½ cup dates 80 grams. chopped into 1-2 cm pieces
  • 1 egg
  • 150 grams milk plus extra to brush plus extra to brush

Instructions

  • Preheat your oven to 180 degrees celsius (fan-forced) and line a baking dish with baking paper.
  • Sift the self raising flour and baking powder into a large bowl before adding the sugar and salt and mixing to combine.
  • Rub in the butter until the mixture resembles bread crumbs.
  • Combine the milk and egg in a small jug and set aside until needed.
  • Add the dates to the flour mixture and stir through.
  • Pour the milk and egg mixture into the bowl and use a bread knife to gently combine.
  • Tip the mixture onto a lightly floured bench and use a circular cutter to cut out your date scones.
  • Place the scones so that they are almost touching onto a tray lined with baking paper and lightly brush with the extra milk. Bake for 12 - 15 minutes or until they begin to brown on top and sound hollow when tapped.
  • Carefully remove from the oven and allow to cool slightly before serving.

Thermomix Instructions

  • Preheat your oven to 180 degrees celsius (fan-forced) and line a baking dish with baking paper.
  • Place the pitted dates into your Thermomix bowl and chop for 8 seconds on speed 5 – set aside until needed.
  • Place the self raising flour, baking powder and butter into the bowl of your Thermomix and blitz for 10 seconds on speed 9 or until the mixture resembles breadcrumbs.
  • Add the chopped dates, milk, egg, salt and caster sugar and mix for 10 seconds on speed 4 or until combined.
  • Use the kneading function to mix for 40 seconds.
  • Tip the mixture onto a lightly floured bench and use a circular cutter to cut out your date scones.
  • Place the scones so that they are almost touching onto a tray lined with baking paper and lightly brush with the extra milk. Bake for 12 - 15 minutes or until they begin to brown on top and sound hollow when tapped.
  • Carefully remove from the oven and allow to cool slightly before serving.

Notes

  • You can use either pitted or medjool dates for this recipe. If using medjool dates, make sure you remove the seed before trying to cut into pieces.
  • The scone mixture will be quite sticky, this is normal. Just add a little extra flour to your bench to help bring the mixture together.
  • This recipe makes approximately 9 scones, you can make them smaller/larger if you wish, however the baking time will vary.
  • To help the scones rise, I like to place them on the baking tray so that they are almost touching.
  • You can leave the sugar out of this recipes if you wish.
  • These scones are freezer friendly.

Nutrition

Serving: 0g | Calories: 148kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 118mg | Fiber: 1g | Sugar: 7g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg