Date Scones
These Date Scones are filled with fresh orange flavor, dark chocolate and dates and topped with an orange glaze. Perfect brunch recipe!
Servings: 8 scones
Calories: 525kcal
Ingredients
Date Scones
- ½ cup unsalted butter chopped
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon cinnamon optional
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- ¾ cup pitted dates chopped
- ¼ cup chopped walnuts optional, or chopped dark chocolate
- 2 tablespoons orange zest (optional) 1 medium orange (keep juice for glaze)
- ¾ cup heavy cream divided, cold, plus more for brushing tops
Orange Glaze (optional)
- 1¼ cups powdered sugar
- 2 tablespoons orange juice freshly squeezed, use 2-4 tablespoons orange juice as needed
Instructions
Date Scones
- Place the butter in the freezer for 15 minutes. Next, chop the cold butter in half lengthwise. Turn it on its side and cut lengthwise again. Slice the butter into thin slices. Place butter in the fridge to stay cold as you prepare the rest of the ingredients.
- Chop the dates (and walnuts or chocolate, if using). Set aside. Line a baking sheet with parchment paper. Dust a clean workspace lightly with flour.
- In a large mixing bowl, add the sugar and orange zest (if using) Rub the zest into the sugar with your fingertips.
- Use a spatula or whisk to stir the flour, baking powder, cinnamon and salt into the sugar mixture til just combined.
- Add the chopped butter to the mixture. Use a pastry cutter, two forks, or your fingertips to cut/work the butter into the mixture until the butter is about the size of peas. Stir the chopped dates and chocolate in with a spatula til combined. Create a well in the middle of the mixture.
- In a small bowl, use a fork to whisk to combine the egg yolk, vanilla and ½ cup of heavy cream. Pour the mixture into the well. Use a fork to slowly combine the wet and dry ingredients. If you see some dry spots, add a tablespoon more of heavy cream at a time, as needed. Stir mixture with a fork in the bowl until it's too hard to keep mixing.
- Turn dough out onto your lightly floured workspace. Lightly flour your hands. Lightly knead the dough briefly (fold it over on itself and rotate it a few times). Do not overmix. Dough shouldn't be too dry and should be moist but not wet. If dry there are some dry spots, add a bit more heavy cream and if it's too sticky (sticking to your hands a lot), add a little more flour.
- Use your hands to pat the dough into a circle between 6 and 8 inches. Use a long sharp knife or bench scraper to slice the dough into 8 triangles. Place scones evenly about 2 inches apart onto a baking sheet lined with parchment paper. Cover with plastic wrap and chill in the refrigerator or freezer for at least 30 minutes.
- Preheat oven to 400 F. Brush tops and sides with heavy cream.
- Bake scones for 16-18 minutes or until lightly golden brown around the edges and lightly browned on top.
- Allow scones to cool to room temperature. Enjoy as is or top with orange glaze.
Orange Glaze (optional)
- In a medium sized bowl, stir to combine the powdered sugar and orange juice. Spoon or drizzle it over the scones.
Notes
Butter: Butter can be grated on large holes of a box grater or cut into 1/2 inch cubes. Freeze first before grating. Freeze for at least 10 minutes after grating. It's important to use frozen butter.
Chocolate: I recommend Lindt 70 % dark chocolate. I also like using a mix of chopped dark and milk chocolate. You can also use dark, semi-sweet or milk, or white chocolate chips in place of chopped chocolate. Keep in mind that milk and white chocolate will make the scones sweeter.
Heavy cream: Swap in whole milk or buttermilk in place of the heavy cream. Make sure it's cold!
Storage: Scones are best enjoyed the day they are made. Store these chocolate orange scones in an airtight container at room temperature for 1-2 days or the refrigerator for up to 3 days. Freeze for up to 2 months.
Nutrition
Calories: 525kcal | Carbohydrates: 71g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 319mg | Potassium: 225mg | Fiber: 3g | Sugar: 43g | Vitamin A: 734IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 3mg
