Scones with date spread
These scones paired with a spiced cardamom date spread offer a unique blend of flavours and a flaky texture, perfect for any time of day. The warm, buttery scones complement the rich, sweet spread for a delightful treat.
Cook time 25 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1 tbsp butter
2 tbsp sugar
1 cup dates
3/4 cup brown sugar
1 tsp cardamom
1 cup water
Scones with cardamom date spread is a delightful and aromatic twist on traditional scones. The combination of cardamom and dates offers a rich, spiced flavor that perfectly complements the buttery, flaky texture of the scones. This recipe is perfect for a special breakfast, a delightful afternoon tea, or even a delicious dessert.
Instructions:
Preheat your oven to 220°C (425°F).
- In a mixing bowl, combine 2 cups of self-raising flour and 2 tablespoons of sugar.
- Add 1 tablespoon of butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- Gradually add enough milk (begin with 1/2 cup and add more if needed) to the flour mixture and gently mix to form a soft dough. Be careful not to overwork the dough.
- Turn the dough onto a lightly floured surface and knead gently to bring it together.
- Pat the dough into a round shape about 1 inch (2.5 cm) thick.
- Use a round cutter (approximately 2 inches in diameter) to cut out scones. Place them on a baking sheet lined with parchment paper.
- Gather any remaining dough, gently pat out again, and cut more scones.
- Brush the tops with a little milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes or until the scones have risen and are golden brown.
- In a small saucepan, combine 1 cup of chopped dates, 3/4 cup brown sugar, 1 teaspoon cardamom, and 1 cup water.
- Heat the mixture over medium heat, stirring occasionally, until the dates are soft and the mixture has thickened to a spreadable consistency. This should take about 10-15 minutes.
- Use a blender or food processor to purée the mixture until smooth, if desired. Allow the spread to cool before serving.
- Serve the warm scones with a generous dollop of the cardamom date spread. Enjoy your delightful treat!
Scones with cardamom date spread are a wonderful treat that combines the light, fluffy texture of scones with the rich, spiced sweetness of dates and cardamom. They’re sure to impress your guests and provide a delightful experience with every bite. Enjoy these scones fresh out of the oven for the best results.
Scones with date spread FAQ:
Bake the scones in a preheated oven at 220°C (425°F) for 12-15 minutes, or until they have risen and are golden brown.
If your scone dough is too dry, gradually add a little more milk, starting with a tablespoon at a time, until you achieve a soft but manageable consistency.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them, wrapped individually, for up to 3 months.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 tablespoon of baking powder for every cup of flour used.
Pat the scone dough into a round shape about 1 inch (2.5 cm) thick for optimal baking results and a nice rise.
Cooking Tips:
- Make sure to use cold butter to ensure the scones stay flaky.
- Do not overwork the dough; mix just until combined to prevent the scones from becoming tough.
- Use fresh cardamom for the most vibrant flavor.
- You can prepare the date spread in advance and store it in the refrigerator for up to a week.
- Serve the scones warm with a generous helping of the cardamom date spread for the best taste.
Nutrition Facts
6 ServingsCalories 400kcal
Protein 7g
Carbohydrates 90g
Fiber 3.50g
Sugar 50g
Fat 3.02g
More recipes
Warm spinach and bean salad
A nutritious warm salad with spinach, green beans, and walnuts.
06 Mar 2026Parsley, roasted pistachio and chilli pesto
A spicy, nutty pesto with parsley and roasted pistachios.
13 Jan 2026Keto cauliflower parmesan soup with butter, leek and thyme
A creamy keto-friendly cauliflower parmesan soup with leeks and thyme.
23 Jan 2026Broccoli and cashew soup with lemon and red pepper
A creamy vegan broccoli and cashew soup with lemon and red pepper.
14 Jan 2026Warm oatmeal with bananas, apples, blueberries and coriander
A warm, fruity oatmeal packed with bananas, apples, and blueberries.
15 Jan 2026Banana and walnut cake with sticky caramel
Delicious Banana and Walnut Cake topped with sticky caramel.
15 Dec 2025Oatmeal bowl with berries and chia seeds
Enjoy a nutritious peanut butter oatmeal bowl with berries.
28 Nov 2025Burritos with black beans, cheese and salsa sauce
Quick burritos with black beans, cheese, and salsa sauce.
18 Dec 2025