Date Scones | Easy Scone Recipe (2024)

• ▢ 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

• 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 for8 secondsonspeed 5– set aside until needed.

• Place the self raising flour, baking powder and butter into the bowl of your Thermomix and blitz for10 secondsonspeed 9or until the mixture resembles breadcrumbs.

• Add the chopped dates, milk, egg, salt and caster sugar and mix for10 secondsonspeed 4or until combined.

• Use thekneading functionto mix for40 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.

• 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.