Classic Date Scones Recipe from Wild Honey Singapore


Wild Honey Recipes

Date Scones

Prep Time: 10 minutes
Cooking Time: 18 minutes
Skill Level: Easy/Medium

Makes about 8 Scones

320 g Self-raising flour
Pinch of Sea Salt
80 g Unsalted Butter
25 ml Whole Milk
165 g Yogurt
50 g Caster Sugar
80 g Dried Dates cut into small pieces
35 g Unsalted butter cut into small pieces
Egg Wash
1 Egg
10ml Milk

Sift the flour & salt together then rub the cold butter in until crumbly and evenly combined. Add milk, yoghurt, sugar & chopped dates and mix until soft dough forms. Turn out onto a well-floured surface and knead until smooth (about 2 – 3 minutes). If the dough is sticky, add a dusting of flour.

Roll the dough with a floured rolling pin to 2cm deep. Cut scones with a floured #7 cutter by pressing down without twisting so you get a clean round shape with the middle slightly higher than the sides.

Place on baking paper lined oven tray and brush tops lightly with egg wash.

Scatter lightly with sugar if desired.

Bake at 140 deg C for 18 minutes or until brown on top & cooked inside.

Serve fresh from the oven or room temperature with good quality cold butter, creme fraiche, whipped or clotted cream & your favourite jams.

For something a little different try the whipped maple butter below.

Whipped Maple Butter

250 gr Good quality unsalted butter
80 ml Pure Canadian Maple Syrup
1 tsp Cinnamon Powder
1 Vanilla Bean

Cut the vanilla bean lengthways and scrape out the vanilla seeds.

Using an electric beater beat the butter and sea salt until it changes colour and becomes pale.

Slowly add in the maple syrup, vanilla & cinnamon until well combined.

Spread on warm scones or refrigerate until needed.

Keep in ceramic or glass jar for one week.

Do not freeze.

Click here to print the recipes


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Trio of Scones
Plain, Date & Cranberry
with homemade preserves, French butter & clotted cream
Any Dessert

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Ruffino Blanc Prosecco, Italy
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