Date Scones

These scones lean wholesome without sacrificing tenderness. A blend of all-purpose flour, whole wheat flour, and bran gives them a nutty, slightly rustic texture, while cold butter cut in until crumbly keeps the crumb flaky. The buttermilk reacts with the baking soda for extra lift and adds a subtle tang that rounds out the brown sugar and cinnamon.

Chopped dates scattered through the dough soften during baking into sticky, caramel-like pockets. They’re naturally sweet enough that the scones only need a quarter cup of brown sugar in the whole batch. Each bite has a different ratio of chewy date to tender crumb.

The biggest rule with scones: don’t overmix. Stir the wet ingredients into the dry just until the dough barely comes together. Overworked scone dough develops gluten and bakes up tough instead of tender and crumbly.

Shape the dough into a rectangle about an inch thick and cut into 12 triangles. Thicker scones stay moist in the center while the edges get golden and crisp.

Kitchen Tips

• Keep the butter cold. Cut it into small cubes straight from the fridge and work quickly so your hands don’t warm it. Cold butter creates steam pockets that make scones flaky.
• If the dough is too sticky, add flour a tablespoon at a time. The dates add moisture, and humidity can affect things.
• Don’t twist the cutter when cutting triangles. A clean, straight cut lets the layers rise evenly.
• These freeze well. Bake, cool completely, and freeze individually wrapped. Reheat in a low oven for 10 minutes.

Variations

• Orange date scones: Add a tablespoon of orange zest to the dry ingredients for a citrus-spice combination.
• Walnut crunch: Fold in ⅓ cup chopped walnuts along with the dates for added texture.
• Glazed top: Brush with cream and sprinkle raw sugar over the tops before baking for a sparkly, crunchy crust.