Light and fluffy scones made from a simple mixture of flour, butter, sugar, baking powder and milk, flavoured with orange and date. A lovely treat to make for visitors.
There's nothing quite like a warm scone, fresh out of the oven, slathered in butter. This recipe for Date and Orange Scones is everything you remember about a childhood scone, with the added zing of freshly squeezed orange juice and zest. Enjoy with a hot cuppa on a slow weekend.
For another classic baking treat, why not try my Blueberry Muffins or Hot Cross Buns?
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Ingredient notes:
- Orange: The orange adds a beautiful, fresh and citrusy flavour to the scones. This goes so well with the sweet dates.
- Flour: This recipe calls for plain flour. The rising agent is the baking powder.
- Dates: Make sure you chop the dates into smaller pieces - it can be hard to cut the scones otherwise!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 220°C fan bake. Line a baking tray with baking paper. In a food processor add the flour, baking powder, salt, sugar, mixed spice and cold butter. Blitz until the butter is combined and the mix resembles bread crumbs.
Pour into a large mixing bowl and create a well in the centre of the flour mix. Zest and juice the orange into a measuring jug, then top up with milk so you have 1 cup of liquid. Add the orange and milk mixture to the flour, stir with a knife until almost combined, then add the chopped dates and finish mixing.
Place the dough on a floured surface, then roll into a square. Cut into 9 squares, then place each scone onto the lined baking tray.
Brush the tops with milk and bake for 10-12 minutes or golden brown.
Transfer to a rack to cool and serve with butter.
Recipe FAQs:
Yes! The best time to freeze scones is just after they have come to room temperature. Place in an airtight bag or container in the freezer for up to three months.
Yes. Dates can be swapped for raisins or sultanas if you prefer.
If your dough feels a bit too dry and you're worried about over mixing it, add a splash more milk until its more pliable.
Storage:
Scones are best eaten on the day they are made. You can store any leftovers in an airtight container in the pantry for one more day before they start to get very stale. Or, freeze leftover scones for up to three months in an airtight container in the freezer.
Top Tip:
Over-mixing will create tough and more dense scones. Mix just enough to incorporate the wet and dry ingredients then stop so they are fluffy and soft.
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Date and Orange Scones
Soft and fluffy scones flavoured with orange juice and zest, filled with sweet pieces of chopped dates.
Ingredients
- 3 cups plain flour (375g)
- 4 tsp baking powder
- ½ tsp salt
- 3 Tbsp sugar
- ½ tsp mixed spice
- 90g cold butter, cubed
- 1 Orange zest & juice
- 1 cup milk
- 1 ½ cups chopped dates
Instructions
- Preheat the oven to 220°C fan bake. Line a baking tray with baking paper.
- In a food processor add the flour, baking powder, salt, sugar, mixed spice and cold butter.
- Blitz until the butter is combined and the mix resembles bread crumbs. To achieve this without a food processor, rub the butter with the flour using your finger tips.
- Pour into a large mixing bowl and create a well in the centre of the flour mix. Zest and juice the orange into a measuring jug, then top up with milk so you have 1 cup of liquid.
- Add the orange and milk mixture to the flour, stir with a knife until almost combined, then add the chopped dates and finish mixing.
- Place the dough on a floured surface, then roll into a square. Cut into 9 squares, then place each scone onto the lined baking tray.
- Brush the tops with milk and bake for 10-12 minutes or golden brown.
- Transfer to a rack to cool and serve with butter.
Notes
- Over mixing will create tough and more dense scones. Mix just enough to incorporate the wet and dry ingredients then stop so they are fluffy and soft. If your mixture is a bit dry, you can add a splash more milk while mixing.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 440mgCarbohydrates: 60gFiber: 3gSugar: 24gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Susie Stenhouse says
I don't have a food processor and I always grate my butter when making scones works really well
VJ cooks says
That's a great tip! Thanks fr the feedback, Susie.
Abby says
Amazing recipe and scones! Thank you. I will definitely be making these again.
Di Trower says
Made the scones - they were delicious, thank you! I baked them on a pre-heated pizza stone & they turned out beautifully crisp on the outside, soft & fluffy on the inside.
Rosie says
Would this work with medjool dates rather than dried ones, or would they be too wet? Trying to use up what ingredients we all ready have 🙂
VJ cooks says
Yes I think that would be fine.
Jessica Wetton says
I found this was really dry and had to knead it for a while for it to combine. Hoping they don't turn out too tough... Maby used a bit more milk and orange juice like a cup and a half would have been better I think
Amy says
I found the same, had to knead it for ages to combine and then I knew id overdone it so they came out way too dense 🙁 Not sure what i did wrong!
VJ cooks says
Sorry to hear this! I haven't had this issue myself but if you do find it's a bit dry, you can add a splash more milk while you're mixing it.