These fluffy Date Scones are an absolute delight and perfect for afternoon tea. They are made from scratch with only five ingredients - self-raising flour, cream, soda water, white sugar and chopped dates.
Looking for more simple scone recipes? My 3-ingredient lemonade scones are made with flour, cream, and lemonade, while my easy chocolate chip scones are packed with melty chocolate chips in every bite.
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Why You'll Love This Recipe
- Baked and ready in under 30 minutes - perfect for last-minute guests!
- Made with only 5 ingredients.
- A one-bowl recipe equals less washing up!
- No rubbing flour and butter together with your fingertips!
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - called self-rising flour in the US and Canada.
- Cream - use full fat thickened cream or heavy cream (not whipped).
- Soda water - or sparkling water. Just ensure it's not flat, otherwise this recipe won't work. You could also use lemonade.
- White Sugar - adds a little sweetness.
- Dates - pitted and cut into small pieces. You can use any variety of dates. Medjool dates are expensive, so I usually buy the Homebrand ones from the supermarket.
How to Make Date Scones
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add all the ingredients to a large bowl.
- Stir to combine. The mixture will be sticky. If it's too sticky to work with, add a little more flour.
- Transfer the dough to a lightly floured surface, knead two or three times, and form a ball. Pat the dough down with your hands to about 2.5 cm (1") thick.
- Using a 6 cm (2.5") round cutter, cut out rounds from the dough.
- Carefully transfer the rounds to the baking tray and arrange them close together - this helps them rise. Brush each with a little milk - this makes the tops lovely and golden.
- Bake in the oven for 15-20 minutes until golden on top.
Top Tip
If the mixture is too sticky, flour your hands and add a little more flour to the work surface.
Serving Suggestions
These Date Scones taste lovely fresh from the oven. You could spread them with butter while they are warm or serve them with jam and cream like traditional scones.
Recipe Variations
Fresh grated orange zest works well with this recipe, as well as a little cinnamon spice.
Storage
Keep the Date Scones fresh by storing them in an airtight container for up to 3 days. They can be reheated in the microwave for a few seconds.
They can also be frozen for up to 3 months; ensure they are wrapped tightly to prevent freezer burn.
Common Questions
Yes - you can make these with lemonade and other fizzy drinks, including ginger ale!
Don't overmix the dough: Mix just until the ingredients come together. Overworking the dough can make the scones dense.
Handle the dough gently: Avoid pressing too hard when shaping or cutting the scones.
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📖 Recipe
Date Scones
Ingredients
- 375 g (2½ cups) self-raising flour, (Note 1)
- 180 mls (¾ cup) thickened cream, (heavy cream), not whipped.
- 180 mls (¾ cup) soda water, or sparkling water or lemonade, just ensure it's not flat.
- 55 g (¼ cup) granulated sugar
- 150 g (1 cup) dates, pitted, and cut into tiny pieces
- 1 tbsp milk, for brushing over the top
To serve
- Jam and cream, optional
Instructions
- Preheat the oven to 180°C fan / 200°C / 390°F and line a baking tray with baking / parchment paper.
- Sift the flour into a large bowl and make a well in the centre. Add the dates, sugar, soda water and cream, and mix to form a soft and sticky dough. Don't over mix otherwise, the scones will be dense. The mixture will be sticky.
- Tip the dough out onto a lightly floured surface. If it's too sticky to work with, add a little more flour. Bring together and knead lightly 3 or 4 times, then pat down with your hands to a thickness of approximately 2.5 cm (1"). (see step by step photos in recipe post).
- Cut out rounds with a 6 cm (2.5") cutter. Dip the cutter in flour first, so it does not stick to the dough. Transfer each round carefully with a spatula to the baking tray and arrange so that they are slightly touching each other (this helps them to rise).
- Brush milk over the top of each one and bake in the oven for 15-20 minutes until the tops are golden.
- Place on a wire rack to cool, then serve with butter, jam, and cream.
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