Date Scones With Orange And Dark Chocolate

Medjool dates are one of my top snack choices. Their natural stickiness and caramel-like sweetness are so freaking delicious, and I love that they can work with sweet and savory recipes.

These date scones, made with butter and heavy cream, have a light, tender, cake-like texture. I love finishing them with a brushing of heavy cream and a sprinkle of coarse sugar for a hint of sparkle. The scones are packed with chopped Medjool dates, dark chocolate bits, and a zesty, floral hint of orange. Enjoy these scones plain, warm with butter, or drizzled with honey as a festive winter treat.

If you like the sound of these, you may also like my other scone recipes. For example, my raspberry scones are bursting with fresh, juicy berries, and topped with a tangy lemon glaze. Or, if you love blueberries, check out this heavenly combination of blueberry and white chocolate scones.

Why You’ll Love This Recipe

✔️ This recipe is straightforward and approachable, ideal for home bakers looking to create something special and homemade.
✔️ Date scones are perfect for various occasions – a festive winter treat, breakfast, or dessert.
✔️ The natural sweetness of dates, with refreshing orange zest and rich dark chocolate, make an unforgettable flavor profile.

Ingredients

Ingredient Notes

• Orange Zest: Adds a citrusy, floral note to the scones, enhancing their flavor with a fresh, tangy aroma.
• Medjool Dates: Contribute a natural, caramel-like sweetness and sticky texture, making the scones rich and flavorful.
• Dark Chocolate: Provides a rich, intense flavor that complements the dates’ sweetness and the orange’s freshness.
• 35% Whipping Cream: Used in the dough for richness and brushed on top for a golden finish.
• Coarse Sugar for Garnish (optional): Adds a decorative sparkle and a crunchy texture contrast to the scones.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.

Ingredient Substitutions

• Orange Zest: Zest from lemon or grapefruit will add a different tangy flavor.
• Medjool Dates: This is a recipe for date scones; however, you can substitute dried cranberries, currants, raisins, or even chopped dried apricots.
• Dark Chocolate: Use any chocolate you like or can afford. I think mini chocolate chips would be great.
• Coarse Sugar for Garnish: Try using sanding sugar or decorative sugar instead if you prefer.

Variations

• Spices: Add 1 ½ teaspoons of cinnamon, 1 teaspoon of homemade chai spice, or ½ teaspoon of cardamom for a warm flavor.
• Nuts: Stir in ½ cup of chopped walnuts or pecans for crunch.
• Dried Fruit: Incorporate ½ cup of chopped dried apricots or figs for variety.
• Citrus Glaze: Drizzle with a glaze made from 1 cup (120 g) of powdered sugar and 2-3 tablespoons of orange juice.
• Herbs: Mix in 1 tablespoon of finely chopped rosemary or thyme for a savory twist.

How To Make Date Scones

STEP 1: Place the flour, sugar, baking powder, salt, and orange zest in a large bowl and whisk to combine.

STEP 2: Add the butter and cut it in with a pastry blender or fork until the mixture is coarse and sandy. Place the bowl in the freezer for 30 minutes for the butter to harden.

STEP 3: Remove the flour from the freezer and stir in the dates and chocolate. Stir to combine.

STEP 4: Make a well in the middle of the flour. Add the cream and egg and whisk them together with a fork. Switch to a wooden spoon or spatula. Fold the mixture together until all of the dry bits of flour are incorporated.

STEP 5: Dump the dough onto a lightly floured work surface. Sprinkle the top with a bit more flour. Working quickly, use your hands to shape and press the dough into a disc.

STEP 6: Using a long sharp knife, slice the circle into eight wedges. Flour the blade of your knife if you find the dough sticky. Transfer the scones to a parchment-lined baking sheet.

STEP 7: Brush the top of each scone with some heavy cream. Sprinkle with coarse sugar if using.

STEP 8: Bake the scones until the bottoms and edges are golden. Cool on a wire rack for at least 10 minutes before serving.

Expert Tips

1. Use a scale to weigh your ingredients for the most accurate and consistent results.
2. Use cold or frozen grated butter instead of the freezer method mentioned in the recipe.
3. Pressing a bench scraper around the edges of the dough will help shape it into a perfect circle before slicing the scone wedges.

Recipe Notes

• Shape Options: You can cut the scones into circles, which may alter the baking time. Triangular wedges are recommended as they require no re-rolling, preventing the scones from becoming tough.
• Orange Glaze: Once cool, enhance your date scones with a simple orange glaze. Mix ½ cup (60 g) of powdered sugar with fresh squeezed orange juice added by the ½ teaspoon until the glaze reaches a thick but pourable consistency. Drizzle or spread over the scones.

Storage

• Freezing Unbaked Scones: Wrap unbaked cut wedges in foil and store in a zip-top bag in the freezer for up to 2 months. Bake directly from frozen, allowing extra time for a pale top and golden bottom.
• Freezing Baked Scones: Follow the same wrapping method and store for up to 1 month. Thaw at room temperature or gently heat through in the microwave or oven.

More Winter Baking