Date Orange Scones
Elevate your breakfast or tea-time spread with these irresistibly tender Date Orange Scones, a delightful balance of citrusy brightness and natural sweetness. Infused with the zesty aroma of fresh orange zest and studded with chewy, caramel-like dates, these scones are a true treat for the senses. The buttery, flaky layers are perfectly complemented by the subtle crunch of a coarse sugar topping, offering just the right amount of texture. Made with freshly squeezed orange juice and a touch of vanilla, these scones achieve a heavenly flavor profile that feels both indulgent and refreshing. Quick to prepare in just 15 minutes, this recipe yields golden, bakery-style scones that are perfect for brunch, afternoon tea, or casual snacking. Enjoy them warm from the oven, paired with clotted cream or butter, for a truly luxurious experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold
- 0.75 cups Chopped dates
- 1 tablespoon Orange zest (from 1 large orange)
- 0.5 cups Freshly squeezed orange juice
- 0.25 cups Heavy cream
- 1 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Optional: Coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped dates and orange zest to distribute evenly throughout the mixture.
In a smaller bowl, whisk together the orange juice, heavy cream, egg, and vanilla extract until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently mix with a wooden spoon or spatula until the dough just comes together – do not overmix.
Transfer the dough to a lightly floured surface and shape it into a round disk about 1 inch thick and 8 inches in diameter.
Cut the disk into 8 equal wedges using a sharp knife or bench scraper. Arrange the wedges on the prepared baking sheet, leaving about 1 inch of space between each.
If desired, brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar for a golden, crunchy finish.
Bake for 15-18 minutes, or until the scones are lightly golden on the edges and firm to the touch.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, optionally with clotted cream or butter.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 145.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 179 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
