The Best Date Scones – Loved by Many
This is truly the best Date Scones recipe—soft, rich, and melt-in-your-mouth delicious! I’ve made these scones hundreds of times while working in the industry, and now, I’m excited to share the recipe with you.
If you love a classic scone, you might also enjoy my Plain Scones—light, fluffy, and perfect for serving with jam and cream.
The Best Date Scone Recipe – Melt-in-Your-Mouth
Prep Time: 10 minutes
Cook Time: 23 minutes
Servings: 12 scones
The Best Date Scone Recipe is a true customer favorite! These melt-in-your-mouth date scones are made with whole, slightly twisted dates for the perfect texture. The combination of cream, milk, and water creates a rich, soft, and flavourful scone, while a final drizzle of cream before baking ensures a golden, delicious crust. Serve warm with salted butter—or enjoy them just as they are!
Ingredients
- 4 cups Self-Raising Flour (600grams) or 4 cups Plain Flour (600grams) + 8 tsp baking powder, sifted twice
- 2 – 4 tbsp icing sugar optional for a sugar-free diet
- 500 g pitted dates
- 1 cup cold cream 250ml
- 1 cup cold milk 250ml
- 1 cup cold water, added gradually as needed, 250ml
- 1/2 to 3/4 cup extra cream for pouring over the top before baking
Instructions
- 1️⃣ Place the dates in a large mixing bowl. Twist each date gently instead of chopping—this ensures there are no hidden pips (there’s almost always one!). Keeping the dates whole with a slight twist enhances the texture and makes these scones incredibly delicious.
- 2️⃣ Sprinkle over the icing sugar.
- 3️⃣ Sift the flour into the bowl.
- 4️⃣ Add the milk and cream and gently mix to combine. Gradually add only enough water to form a very moist, sticky dough. You may not need the full cup of water, as different flours absorb different amounts of liquid. Take care not to overmix.
- 5️⃣ Mix gently until just combined—do not overmix. (The dough should be quite moist and sticky. If not, add a little more milk.)
- 6️⃣ Turn the dough onto a floured surface and shape it into a 4cm / 1.5-inch high round.
- 7️⃣ Use a sharp cutter or tin to cut round scones—press down firmly without twisting. (Twisting prevents them from rising properly.)
- 8️⃣ Place the scones touching each other on a lined baking tray.
- 9️⃣ Drizzle the extra cream over the top, be generous—this helps create that signature soft, melt-in-your-mouth texture!
- 🔟 Bake at 200°C (400°F) fan-forced for 20-23 minutes until golden brown. (Jumbo scones take ~23 minutes, smaller ones ~20 minutes.)
- Let cool for a few minutes before transferring to a wire rack.
- Serve warm with salted butter and jam (optional).
Video
Notes
- Baking Tip: The dough should be very moist and sticky, but not runny. Add the water gradually, stopping as soon as the dough comes together. If it becomes too wet, add a small amount of sifted self raising flour rather than working in a large quantity.
- Make-Ahead Tip: These scones freeze beautifully! Cool completely, then freeze in an airtight container.
- Date Texture Tip: Keep the dates in large pieces for the best melt-in-your-mouth texture.
- Serving Suggestion: Best served warm with salted butter and optionally with jam.
- Why This Recipe is Special: It was given to me by a lovely lady when I opened my cafe, she said if I make these customers will come back for them, she was so right, the cafe had such a following and these scones were part of the reason why.
Thanks for your best date scone recipe.
I held off making your YouTube recipe as I didn’t have one kilo of dates in my pantry. I’m glad I did as I also thought one kilo of dates was a lot.
I laughed when I read your comment on the measurement.
I’m going to make them this week.
I love your YouTube channel.
It’s so refreshing to watch and listen to
You work and talk.
Don’t change❤️
Oh, thank goodness you held off 😄 So happy to hear you’re going to give the scones a go this week. I truly appreciate your kind words about the channel—it means more than you know. Thanks for taking the time to write such a thoughtful comment. ❤️
Love this recipe Lee! Made them this morning and I’m sure the family will love them! Would have added a photo but can’t see where I can add one!
Oh, that’s so wonderful, I’m so happy you enjoyed them.
It may seem strange that I gave the recipe 5 stars without having made it YET! The reason is that I have made scones for years with various recipes, and I can tell that this one is a keeper. Funny, I had never considered date scones until I made strawberry scones which I shared with a neighbor. She loved them but requested that I make her some date scones. Excited to have a new flavor challenge, I considered making several different date scone recipes. Then I came across your video. I am a believer, and a subsciber! BTW, I’m 86 years old and still love hosting afternoon teas. It’s the easiest, cosiest, most fun way to entertain guests. Here in Texas it’s a welcomed change from banana pudding and coffee! My neighbor and I will enjoy your date scones with orange marmalade and my Texas version of clotted cream which combines mascarpone cheese and whipped cream. YUM!!!
That’s so wonderful, how lovely that you host tea parties – that’s my plan as well! It really is something special sharing homemade food. Oooh, orange marmalade syrup sounds absolutely delicious, and how decadent your Texas-style clotted cream with mascarpone and whipped cream must be. What a treat!
HELP !!!
I’ve made this amazing recipe 4 times……
Toooooo sticky so I’ve reduced the water a bit… made it much easier to cut, all good so far…
Now 😏 spreading not rising!
I’m using Coles brand SR plus 4 tsp baking powder
Also … oven at 220 to start then 205 to continue…. doughy inside for some of them. 23 minutes…. cutting 10 scones, I’m thinking baking at 210 for 25 minutes. I’m experienced in the kitchen
Any help is appreciated v
Hi Helen, I’m so sorry this hasn’t been working out for you. All ovens can behave a bit differently — mine in the video may run slower — so I’d suggest turning the oven down slightly, as it sounds like the scones might be cooking on the outside before the inside is ready. I usually test them by gently poking one — when they feel firm enough, they’re done. Also, I usually get 12 scones out of a batch, so perhaps you’ll need to cook them a little longer. I do find sometimes, depending on the flour I’m using, I have to add a little more flour as I tip the mixture out and bring it together. I hope this helps! Do you happen to know if your oven is fan-forced or conventional?
Hi again Lee
I’m working to get this right as they are a fabulous.
Just an observation I’d like to understand… I’m like that lol
This date recipe is 600g flour and 750 liquid COMPARED to the CWA plain scone you do which is 600g flour and 600 liquid. Any comments to help me from getting it wrong ? 😑
Hi again 😊 That’s a great observation — and you’re quite right to notice the difference.
The reason this recipe uses more liquid is because the dates absorb some of it as they bake. Without that extra liquid, the scones can turn out a little dry or heavy.
This dough is actually meant to be softer than the plain CWA scones — a little sticky and quite moist. I usually add the water last and gradually, using up to 1 cup (250 ml), until the mixture feels soft and just holds together. You may not need every drop, depending on your flour and the dates.
I love that you’re working to get them just right — that’s the joy of baking! 💛
Hi Helen and Lee of course!
I hope my attention to detail might help unlock the mystery of a baking win for you.
You mentioned using 4 cups of SR flour and 4 tsp of baking powder…
Could the addition of the baking powder to the SR flour be a science boo boo?
I’ve just finished baking my first try at this yummy recipe and the results are looking delicious. Thanks for sharing Lee 😊
Hi Rosie, I think there might be a little misunderstanding. I use 4 cups of self raising flour with no additional baking powder. The baking powder listed is only if using plain flour instead. I’m so glad you tried the recipe and I hope you enjoy the scones. Thanks so much for letting me know. ☺️
Thank you, Lee! I always keep my freezer well stocked with these scones now – we love them so much, and they’re so handy to have ready for visitors too. The mixture is quite sticky and wet, so I make sure to flour the bench generously before turning the dough out, and again on top before patting it down, cutting, and baking – just like in your video. They turn out perfect every time for me!
Oh, that’s so wonderful to hear — thanks heaps for letting me know! You’re right, the mixture can be a bit wet, and that extra flour on the bench and top really brings it together. I’m so glad you enjoy these ones. ❤️
Absolutely love your Date Scones Lee my husband and I are addicted. Your video was so helpful
Oh that’s so wonderful to hear; so glad you enjoy them, and I agree they’re a little addictive.
Really lovely scones. It made a dozen. Had some friends over for morning tea and gifted the rest to my neighbours and friends and they loved them. Thanks for the recipe Lee. Definitely a keeper.
I had to add more flour and cook for longer but it worked out in the end! Wonderful
Oh I’m so glad you and your friends enjoyed them. ☺️ Flour can vary a bit between brands, so that does happen sometimes.
I’m so pleased they turned out well in the end — thank you so much for letting me know.
Beautiful recipe, everyone loves them
Oh that’s wonderful to hear Lyn, thanks so much for letting me know.
Hi Ms Lee
Thank you for sharing your recipe.
The scones look good. May I ask you
What you mean by cold cream? Is it
Thicken cream. Pls let me know will
Try with kids during school holidays next wk. Thank you.
Hi Helen,
You’re most welcome. ☺ By cold cream, I just mean cream straight from the fridge. The milk and water should also be cold.
I hope that helps and that you enjoy making them with the kids during the school holidays and they turn out beautiful.
Best scones I’ve ever tried, so fluffy and delicious:) Only problem now is im the dedicated scone maker for my whole extended family! I was just wondering would it be ok to shape the scones on a tray (not cooked or covered in cream yet) and leave them overnight in the fridge ready to cook the next day?adding the cream just before cooking?
Hahaha, that made me laugh. Your extended family is very lucky. I haven’t tried shaping them the night before, but I think it could work as these scones are quite forgiving. I would definitely cover them well in the fridge so they don’t dry out, then drizzle over the cream just before baking. They may not rise quite as much after sitting overnight, so another option would be to have everything measured and ready, then mix and shape them in the morning. I’m so happy you enjoyed the recipe, Kylie. Thank you for the lovely review. ❤