Dates and Orange Scones

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Dates and orange scones

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yield: 16 scones



  • 4 ½ cups flour
  • 1 cup unsalted cold butter cut into
  • small cubes
  • 1 cup sugar
  • ¼ cup baking powder
  • 1 tsp cardamom
  • 1 tsp nutmeg
  • 1 orange zested
  • 2 cups pitted and chopped dates
  • 1 cup heavy cream
  • ¾ cup milk


  • 2 eggs beaten
  • 1 Tbsp milk
  • Muscovado sugar

Mascarpone Cheese Spread

  • 1 cup mascarpone cheese
  • ½ cup heavy cream
  • Zest of 1 orange
  • 2 Tbsp honey


  • Preheat over to 400F.
  • In a large bowl put the flour and cold butter cubers and using your fingers, and working fast to keep mixture cold, rub the butter into the flour until you get a crumbly consistency.
  • Add the sugar, baking powder, cardamom, nutmeg, orange zest and dates. Mix with your hands to distribute evenly.
  • Pour in the cream and milk and mix with a spatula using a light hand. A light touch ensures that the scones will be light and fluffy.
  • Turn out the soft, sticky dough on the floured surface.
  • Fold over the dough a couple of times to shape into a square, dusting with a little flour.
  • Roll out to about 1-inch thickness.
  • Cut out scones using a 2-inch square cookie cutter, or other shape of your choice. Gather the remaining dough, reroll and cut.
  • Lay scones on a baking tray lined with parchment paper, keeping them 1 inch apar
  • Brush with eggwash. Sprinkle each scone with the muscovado sugar.
  • Bake in a preheated oven for 15-20 minutes until puffed and golden on top. Delicious with mascarpone spread, jam or honey.
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