You know that feeling when you really crave something warm, a tad sweet, and easy enough to whip up on a regular old Saturday? Well, that’s where this date scones recipe storms in and saves the day. I’ve been there, scrolling through endless snack ideas—something fuss-free but still feels special. And honestly, when you want cozy flavor plus a touch of nostalgia, it’s hard to beat a light and crumbly scone packed with chewy dates. If you’re after more simple at-home bakes, try peeking at my easy carrot cake recipe or maybe the apple crumble bars (they’ve got rave reviews from family). Both are perfect next steps once you’ve mastered these. 
American vs British Style Scones
Let’s clear one thing up. Scones aren’t all made the same just because they’re scones. American scones (think coffeehouse versions) usually come out denser, taller, and often triangle-shaped. Sometimes they’re a bit on the sweet side, too. British scones, the tea time staple, are lighter, flakier, round, and meant for splitting open—smothering with clotted cream and jam. There’s something about British scones that makes them ideal for a proper afternoon treat, while American versions are basically breakfast you can eat with one hand on your way out the door. For date scones, I lean toward the British style: less sugary, softer inside—but feel free to shape and tweak as you like. Baking is as much about personality as ingredients, honestly.
“Tried this recipe last week! Texture is just perfect—not too crumbly, not too cake-like. I even brought extras to work. They disappeared in ten minutes.”
Date Scones Ingredients
Date scones are the definition of simple comfort. What you need? Nothing wild, promise:
- 2 cups plain flour (just all-purpose flour does it)
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons sugar
- 1/3 cup cold butter (cubed, the colder the better)
- 3/4 cup pitted dates, roughly chopped
- 2/3 cup milk, plus a splash more for brushing tops
- Optional: 1/4 teaspoon cinnamon for a hint of spice
You probably have half these things lurking in your pantry and fridge already. I’ve tried both Medjool and Deglet Noor dates—use whichever you’ve got. Fresher is softer. Either will do. 
What are Cream Scones?
Cream scones are like the VIP party version of basic scones. Instead of butter and milk, you swap in heavy cream. The result? Richer, softer, and, to be honest, slightly more decadent. No need for butter blitzing—just mix everything up and proceed like always. If you’re in a hurry, I highly recommend this trick. Honestly, I was skeptical at first but tried it one rainy afternoon, and wow. You might never go back. Cream scones also stay moist longer. That’s a plus if you’re not a fan of dry baked goods hanging around on your countertop.
You can definitely use the cream scone method for this date scones recipe. Just swap out both the butter and milk for 1 cup of heavy cream. Still add the sugar, baking powder, and (crucially) those chopped dates. It’s a one-bowl miracle.
Date Scones Variation Ideas
Oh, the places you’ll go with scone upgrades. Once you’ve got a base recipe, go wild. For example, my friend in Dunedin swears by adding orange zest—she says it “makes them sing.” Others mix in a sprinkle of chopped walnuts or a handful of shredded coconut for texture. If you’re feeling extra, dust the tops with a light cinnamon-sugar mix before baking. Even swapping part of the milk for buttermilk gives a lovely tang.
And don’t let anyone tell you there’s just “one right way.” I once tossed a handful of chopped dried apricots in alongside the dates. My cousin called them “sunny scones” and demanded the recipe. Play around until you find your signature version. After all, baking’s meant to be fun.
More Scones to Try
Okay, so you caught the scone-baking bug. Here’s where you can branch out without feeling overwhelmed. Try making classic cheese scones for a savory switch-up, or maybe fruit-packed blueberry ones (which are next level with a dash of lemon zest). Cinnamon raisin scones are another go-to in my house, especially when breakfast needs to be both sweet and filling. Don’t forget about chocolate chip scones—the ultimate treat for kids (and, let’s be honest, adults too).
If you’re curious about even more cozy options, check out this homey gingerbread loaf recipe. Or on a lighter note, my lemon poppy seed muffins also fit in the same cheerful, bakery-style snack category. Once you get the hang of scone-dough, it kind of unlocks lots of new, bake-at-home possibilities.
Common Questions
Can I freeze date scones?
Absolutely. Let ’em cool, wrap up tight, and freeze. Warm gently when you want a treat—taste almost as good as fresh.
Do I need to soak the dates first?
Nah, unless yours are super dried out. If they seem tough, a quick soak in hot water for five minutes helps.
What’s best to serve with date scones?
I’m a butter and honey fan, but clotted cream or even a swipe of peanut butter is solid.
How long do scones stay fresh?
A couple days sealed up. They dry out if left open, so tuck them into a tin or wrap.
Can I use whole wheat flour?
Sure! Swapping half the white flour for whole wheat works. It gives an earthier texture.
My Favorite Way to Start the Day (or a Cozy Afternoon)
So, if you’re craving something satisfying and easy to bake, seriously give this date scones recipe a go. You’ll be surprised by how simple and flexible it is—plus, it doesn’t hurt that your kitchen will smell like you’ve opened a five-star bakery. If you’re hungry for more inspiration, check the full details at Date Scones – The Jam Jar Kitchen, or if you’d like a dose of day-in-the-life reading (with cake, too), there’s always I like to imagine | Orangette. Whip up a batch, share a few, and don’t forget to tweak it until it’s just right for you. Happy baking! 
Date Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Add the cold, cubed butter to the dry ingredients and rub it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the chopped dates and cinnamon if using.
- Pour in the milk and mix until just combined, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little extra milk.
- Bake in the preheated oven for about 15 minutes, or until lightly golden.
- Remove from the oven and allow to cool on a wire rack.
