Medjool dates are one of my favourite snacks ever! Naturally sticky and sweet, with a caramel-like flavour, they taste amazing (and let’s get real, they’re great for your insides too if catch my drift).
These date and orange scones are made with butter and heavy cream which yields a light, tender cakey crumb. Before baking, I like to finish my date scones with a brushing of heavy cream, and a sprinkle of coarse sugar which adds a touch of sparkle. With golden, crumbly edges, the scones are loaded with pieces of Medjool dates, chopped bits of dark chocolate, and a citrusy-floral note of orange zest. A festive winter treat, serve date and orange scones plain, warm topped with butter, or with a drizzle of honey!
Ingredients
Step-By-Step Instructions
Place the flour, sugar, baking powder, salt, and orange zest in a large bowl and whisk to combine.
Add the butter to the flour and cut it in with a pastry blender or a fork until the mixture is coarse and sandy. Smoosh any larger remaining pieces of butter with your fingertips. Place the flour-butter mixture in the freezer for the butter to harden.
Preheat the oven and line a standard half-sheet baking sheet with parchment paper.
Remove the flour from the freezer and stir in the chopped dates and chocolate.
Make a well in the middle of the flour. Add the heavy cream and egg and whisk them together with a fork. Once the cream and egg are well mixed, switch to a wooden spoon or hard-edged rubber spatula and fold the mixture together until all of the dry bits of flour are incorporated. It may seem like all of the flour won’t mix in, but don’t worry, it will.
Lightly flour a work surface. Dump the dough out onto the work surface and sprinkle the top of it with a bit more flour.
Working quickly, press the date scones dough into round circle. Sprinkle a bit more flour on the dough if your fingers are sticking. Pressing a bench scraper along the edges of the dough will help shape it into a perfect circle.
Using a long sharp knife, slice the circle into eight wedges. You may need to flour the blade of your knife if you find it a bit sticky.
Slide an offset spatula or a butter knife under each of the date scones and transfer them to the prepared parchment-lined baking sheet.
Brush the top of the date scones with heavy cream and sprinkle with coarse sugar if using.
Place the date and orange scones in the preheated oven and bake until the bottoms and edges are golden. Cool the scones on a wire rack before serving.
Notes & Tips
For best results, use a scale (if you have one) to weigh ingredients.
You can cut the date and orange scones into circles if you want, however, the baking time may change. I like wedges because there’s no re-rolling needed which can lead to tough scones.
Take your date and orange scones to the next level with a simple orange glaze. Sift ½ cup (60 g) of powdered sugar into a bowl. Add fresh orange juice by the ½ teaspoon, stirring well between each addition, until the glaze is thick but pourable like honey. Spoon or drizzle the glaze over the cooled date scones.
To freeze unbaked date scones, simply follow the recipe and cut the scones into wedges. Wrap each scone gently but tightly in foil. Store the date scones in a large zip top bag in the freezer for up to 2 months. To bake, pull from the freezer and proceed with the recipe as written. Frozen date scones will need a bit more time in the oven, so watch for pale tops and golden bottoms.
To freeze baked date and orange scones follow the same method as listed above. Wrap each scone gently but tightly in foil and store them in a large zip top bag in the freezer for up to 1 month. To thaw, pull a scone from the freezer and let it sit, still wrapped, at room temperature for 30 minutes. Alternatively, unwrap a frozen scone and defrost in the microwave or in the oven at 350ºF (180ºC) until heated through.
Substitutions
You can substitute spelt or whole wheat flour for all-purpose in the date scones if you want. If doing so, increase the amount of cream in the dough by a tablespoon or so to prevent dryness.
Substitute the orange in date and orange scones for any other citrus zest you like.
If you don’t love dark chocolate, milk or white chocolate are good substitutes.
Use dried cranberries, currants, or raisins if you don’t have dates.
More Seasonal Baked Treats
Small-Batch Cinnamon Rolls Rich and unapologetically laden with brown sugar and butter, small batch cinnamon rolls are what cool weather dreams are made of!
Stamped Brown Sugar Shortbread Buttery and rich with a crisp, sandy, melt-in-your-mouth texture. Great for gifting!
Sour Cherry Chocolate Chunk Biscotti A classic, twice-baked cookie flavoured with cardamom for a special holiday treat. Get the coffee on!
🖨 Recipe
Date And Orange Scones With Dark Chocolate
Equipment
- Measuring cups and spoons or digital kitchen scale
- Large mixing bowl
- Whisk
- Pastry blender or fork
- Baking sheet
- Parchment paper
- Rubber spatula or wooden spoon
- Bench scraper optional
- Long sharp knife
- Offset spatula or butter knife
- Pastry brush
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour, plus extra for shaping the scones
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- zest of one orange
- ⅓ cup butter, room temperature
- 1 cup dates, about 10 to 12 dates, pits removed, chopped
- ¼ cup dark chocolate, chopped
- ¾ cup 35% whipping cream, plus extra for brushing the scones
- 1 large egg
- coarse sugar for garnish, optional
Instructions
- Place the flour, sugar, baking powder, salt, and orange zest in a large bowl and whisk to combine.
- Add the butter to the flour and cut it in with a pastry blender or a fork until the mixture is coarse and sandy. Smoosh any larger remaining pieces of butter with your fingertips. Place the flour-butter mixture in the freezer for 30 minutes.
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Remove the flour from the freezer. Stir in the chopped dates and chocolate. Make a well in the middle of the flour. Add the heavy cream and egg and whisk them together with a fork. Once the cream and egg are well mixed, switch to a wooden spoon or hard-edged rubber spatula and fold the mixture together until the flour is just mixed in. It may seem like all of the flour won’t mix in, but don’t worry, it will.
- Lightly flour a work surface. Dump the dough out onto the work surface and sprinkle the top of it with a bit more flour. Working quickly, press the dough out to an 8-inch (20-cm) round circle, about ¾-inch (2-cm) thick. Sprinkle more flour on the dough if your fingers are sticking. Pressing a bench scraper along the edges of the dough will help shape it into a perfect circle. Using a long sharp knife, slice the circle into eight wedges. You may need to flour the blade of your knife if you find it a bit sticky. Slide an offset spatula or a butter knife under each scone and transfer them to the prepared baking sheet.
- Brush the top of each scone with whipping cream and sprinkle with coarse sugar if using. Place the scones in the preheated oven and bake them for 22 to 24 minutes, or until the bottoms and edges are golden. Cool the scones on a wire rack for 10 minutes before serving.
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