Ginger Date Scones
Warm, buttery, and irresistibly spiced, these Ginger Date Scones are the perfect balance of sweet and zingy flavors. Made with a combination of ground and fresh ginger, plus tender bites of chopped dates, these scones bring a delightful twist to classic baked goods. The buttery dough is enriched with heavy cream and a touch of vanilla, creating a tender, flaky crumb that melts in your mouth. A sprinkle of turbinado sugar on top adds a satisfying crunch, making these scones a treat for both breakfast and afternoon tea. Simple to prepare in just 15 minutes, they bake to golden perfection in under 20, delivering a bakery-quality experience right from your oven. Pair them with clotted cream or your favorite jam to elevate any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 3 tablespoons granulated sugar
- 0.5 cup cold unsalted butter
- 0.75 cup pitted dates, chopped
- 1 teaspoon fresh ginger, grated
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons turbinado sugar (optional, 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 flour, baking powder, ground ginger, salt, and granulated sugar.
Using a box grater or pastry cutter, grate or cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs.
Add the chopped dates and grated fresh ginger to the bowl, mixing them evenly with the dry ingredients.
In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until combined.
Gradually pour the wet mixture into the dry mixture, stirring gently with a fork until the dough begins to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gather it into a circle about 1 inch thick and 6–7 inches in diameter.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like a pie.
Place the scones onto the prepared baking sheet, leaving a bit of space between them.
If desired, sprinkle the tops with turbinado sugar for extra crunch and sweetness.
Bake in the preheated oven for 15–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further.
Serve warm or at room temperature with butter, clotted cream, or your favorite jam. Enjoy!
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 140.2 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 133 mg | 10% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1160 mg | 25% | |
*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.
