Date & Citrus Scones


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tbs baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup cold butter
  • 3/4 cup chopped dates
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 2 tbs orange zest
  • 1 tbs heavy cream + sugar for sprinkling


  • Preheat oven to 350 degrees and line a cookie sheet with parchment
  • In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, cinnamon, and salt
  • Cut the cold butter into cubes and add it to the flour mixture. Use a pastry blender or two knives to cut the butter into smaller pieces until crumbs begin to form (you can also use your fingers for this step, but make sure the butter doesn’t get too warm!)
  • Add the chopped dates to the flour-butter mixture
  • In a small bowl, whisk together 1/2 cup whipping cream, the egg, and orange zest; Add the wet ingredients to the dry. Use a rubber spatula or your hands to form a ball of dough
  • Once the dough has formed place it on the baking sheet and flatten/shape into a disk about 8 inches
  • Cut the disk into 8 triangles and separate your scones on the baking dish
  • Brush the top of each scone with the extra tablespoon of heavy cream and sprinkle with sugar
  • Bake the scones for 23 minutes or until the edges are light golden brown

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