Date Nut Scones Recipe

By Angela Sellari Jump to Recipe

Last winter I got inspired to make scones for the very first time, and was so happy with the results.

As much as my family enjoyed the scones, I haven’t made them again until a few weeks ago. I took pictures and had planned to share the recipe with you and then got busy and totally forgot about it. That’s pretty much how things have been going lately. It seems if I don’t put something into my calendar right away, it’s quickly forgotten. I think it’s a sign that I need to start slowing down a little. So better late than never, here are the Date Nut Scones that I made a few weeks ago. Don’t they look yummy?

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 1/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 package (8 ounces) chopped pitted dates
• 1/2 cup coarsely chopped walnuts

Instructions:

Step 1: Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking sheet or use a well seasoned baking stone.

Step 2: In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don’t worry if the dough is sticky – it’s supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed.

Step 3: On your prepared baking sheet or stone, pat the dough into a 9-inch-diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Step 4: Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also.

Date Nut Scones Recipe

Angela Sellari

Bake tender, buttery Date Nut Scones. This recipe is loaded with sweet dates and crunchy walnuts, offering a delightful texture for breakfast.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course baked goods

Cuisine American

Servings 8

Calories 341 kcal

Ingredients

  

1x2x3x

• 2 1/4 cups all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter chilled
• 1/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 package 8 ounces chopped pitted dates
• 1/2 cup coarsely chopped walnuts

Instructions

 

• Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking sheet or use a well seasoned baking stone.
• In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, or two knives (or even using your fingers), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Don’t worry if the dough is sticky – it’s supposed to be. With lightly floured hands, knead in the dates and nuts until evenly distributed.
• On your prepared baking sheet or stone, pat the dough into a 9-inch-diameter circle. If desired, brush the egg mixture over the top and sides of the dough. Using a serrated knife, cut into 8 wedges. Bake for 25 to 30 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
• Remove the baking sheet to a wire rack and cool for 5 minutes. Use a spatula to transfer the scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container. I found that these freeze very well also.

Nutrition

Calories: 341kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 8gSodium: 281mgFiber: 2g

Keyword Date Nut Scones Recipe

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