Orange and date scones are bursting with the tang of oranges and the sweet, chewy texture of dates. These orange scones are perfect to serve for a holiday breakfast or brunch and no one will be turning away these soft fluffy scones with their cup of coffee or hot tea!
If you love sweet dates, fresh orange zest, and orange juice then you will really enjoy biting into layers of flaky scones. I really loved making this flavor combination and know you will love it too.
Tools to make the best homemade scones
These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
- all-purpose flour
- baking powder
- vanilla extract
- chilled unsalted butter, cut into small pieces
- half-and-half, plus 1 tbsp.
- Navel Orange
How to make Orange and Date scones recipe
Making a batch of scones is something I try to do every weekend. The last batch of oranges I got from the store were so juicy and sweet, and I knew I wanted to use them in some scone recipes. I then added some chopped dates and let me tell you, the flavors are incredible!
Start by setting a pre-heated oven to 425 degrees.
Wash & dry one large navel orange. With a Microplane, zest the entire orange rind and set aside. Now cut the orange in half and set it aside.
With a sharp knife, chop 5-6 pitted dates into small pieces. Use more dates if needed to have 1/2 cup.
In a large bowl, whisk together dry ingredients of flour, baking powder, orange zest, sugar, and salt.
Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea-sized coarse crumbs.
Stir in the wet ingredients of half-and-half, juice of half of the cut orange, and vanilla extract until just moistened. Add in your chopped dates. On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a round 1-inch thick disc.
Cut the soft dough with a bench scraper or knife into 8 wedges.
Transfer scones to a parchment-lined baking tray, 2 ” apart. Brush the top of the scone with half and half or heavy cream and sprinkle each top with sugar.
Place in preheated oven on middle rack and bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Some Fun Add-in Ideas For Orange Scone Recipe
- Chocolate chips
- Chopped nuts like toasted hazelnuts or walnuts
- Top with slice of candied orange peel
Serving and Storing Suggestions
Serve your tender scone warm with a dollop of clotted cream or a smear of butter or enjoy as is. These delicious scones are just the right consistency of chewy dates and sweet orange and they pair wonderfully with a cup of tea or coffee.
To store, keep them in an airtight container or at room temperature on a plate loosely covered with plastic wrap. Scones will stay fresh for up to 3 days. If you would like to keep them longer, place in a Ziplock bag and freeze them for up to 3 months.
This orange and date scone recipe is one of my favorite things this season. It is a great way to use oranges and Medjool dates to create a baked treat that is a little bit sweet with crispy edges and a soft interior. Perfect!
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 2 Tablespoons pure maple syrup
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoons chilled butter, cut into small pieces
- 1/2 cup pitted dates, chopped
- 1 large navel orange (for zest and juice)
- Juice of half orange
- 2/3 cup Half-and-half, plus 1 tablespoon
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, zest of one orange, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, juice of half an orange, and vanilla until just moistened.
- Gently fold in chopped dates.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.
- Brush tops with 1 teaspoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 548mgCarbohydrates: 51gFiber: 2gSugar: 24gProtein: 5g