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Easy Buttery Cinnamon Date Scones That Bake Up Soft and Fluffy Every Time
These buttery cinnamon date scones are soft, lightly sweet, and easy to make with simple pantry ingredients. Perfect for tea time, breakfast, or a comforting homemade bake.
Why You Will Love and Enjoy Buttery Cinnamon Date Scones
- Soft inside with just enough sweetness from brown sugar and dates
- Quick to make and perfect for tea time or weekend baking
- Simple pantry ingredients and no fancy equipment needed
Classic Date Scones with Vanilla and Warm Spice
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Buttery Cinnamon Date Scones
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 servings depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
- Cuisine: Scottish
Description
These Date Scones are tender, lightly sweet, and just the thing for a slow afternoon with tea. They’re simple, a little imperfect, and honestly hard to stop eating while they’re still warm.
Ingredients
- 3 cups self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 cup brown sugar
- 7/8 cup (200 g) butter or margarine, room temperature but still slightly firm
- 1 egg
- 1 cup milk
- 1 tsp vanilla essence
- 3/4 cup (About 125 g dates), chopped into small chunks
- Extra milk for brushing tops, optional
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Lightly grease 1 to 2 baking trays or line them with baking paper so nothing sticks.
- In a large bowl, add 3 cups self-rising flour, 1 tsp baking powder, 1 tsp cinnamon powder, and 1/2 cup brown sugar.
- Give it a quick mix so everything’s evenly combined and there aren’t sugar clumps hiding at the bottom.
- Add the 200 g butter or margarine.
- Rub it into the flour mixture with your fingertips until it looks like fine breadcrumbs. Don’t rush or overwork it either. You still want tiny bits of butter in there for a soft texture.
- In a small bowl, whisk together the 1 egg, 1 cup milk, and 1 tsp vanilla essence.
- Pour the wet mixture into the dry ingredients a little at a time, mixing gently with a knife or spatula. You may not need every last drop, so add slowly.
- The dough should be soft but not sticky. If it feels too dry, add 1 tbsp milk at a time. If it’s too sticky, dust lightly with a bit more flour.
- Fold in the chopped dates, about 125 g, and gently knead the dough just 3 to 4 times to spread the dates evenly. Don’t over-knead your scones, it will become dense instead of light.
- Turn the dough onto a lightly floured surface and pat it out to about 2 to 3 cm thick.
- Cut into rounds or squares using a floured cutter or knife. Press straight down, don’t twist the cutter, or they won’t rise as nicely.
- Place the scones close together on the prepared tray so they help each other rise. Brush the tops lightly with extra milk for a golden finish.
- Bake at 400⁰F (200⁰C) for 15 to 18 minutes, or until lightly golden on top and cooked through. If you tap the bottom, it should sound slightly hollow.
- Cool on a wire rack for a few minutes, but honestly, they’re best warm with butter melting right in.
Notes
Created, prepared, tried, and tested Irene
One bowl and a handful of pantry staples turn into soft, golden scones with sweet date pockets. Bake these Buttery Cinnamon Date Scones and let me know if you enjoy them warm with butter or just as they are.
Buttery Cinnamon Date Scones are perfect for anyone who loves simple homemade baking that actually works. The clear steps, gentle mixing method, and practical tips make it easy to get soft, golden scones with sweet date pockets every time, which makes it hard not to head straight to the kitchen and start baking.
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