Wholemeal Date Scones
Infused with rich, caramel-like sweetness from chopped dates and a hearty base of wholemeal flour, these Wholemeal Date Scones are a wholesome twist on a classic treat. Perfectly tender and lightly golden, they balance the nutty depth of whole grains with the natural chewiness of dates, making them a satisfying option for breakfast or afternoon tea. Quick to prepare in just 15 minutes, these scones are brushed with milk and optionally topped with rolled oats for added crunch and a rustic finish. Serve them warm with butter or jam for a comforting, homemade delight that's both nourishing and indulgent. Whether you're seeking a healthier baked good or simply craving a unique flavor combination, these scones are sure to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams wholemeal flour
- 50 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 75 grams unsalted butter (cold, diced)
- 100 grams pitted dates (chopped)
- 150 milliliters buttermilk
- 2 tablespoons milk (for brushing)
- 1 tablespoon rolled oats (optional, for sprinkling)
Instructions
Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.
In a large mixing bowl, combine the wholemeal flour, all-purpose flour, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Add the diced cold butter to the dry mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the chopped dates, ensuring they are evenly distributed throughout the flour mixture.
Make a well in the center of the mixture and pour in the buttermilk. Use a knife or spatula to gently mix the dough until it begins to come together. Be careful not to overmix, as this can result in tough scones.
Turn the dough out onto a lightly floured surface and knead gently just until it forms a cohesive ball. Pat or roll the dough out to about 2 cm (3/4 inch) thick.
Use a round cutter (approximately 5 cm or 2 inches in diameter) to cut out scones. Gather any leftover dough, gently re-roll it, and cut out more scones.
Place the scones onto the prepared baking tray, leaving a little space between each one. Brush the tops lightly with milk and, if desired, sprinkle with rolled oats for extra texture.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and well-risen.
Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature with butter, jam, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 311.9 g | 113% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 77.3 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 451 mg | 35% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2112 mg | 45% | |
*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.
