Date Scones with Orange and Walnut

4.67 from 3 votes

Light and flaky with aromatic orange and crunchy walnut, these date and walnut scones are the perfect tea time pick-me-up or quick breakfast.

Prep Time:10

Cook Time:20

Total Time:30

Equipment

1 Food processor
1 Baking sheet
1 Parchment paper or silicone baking mat

Ingredients

2 cups flour
2 tsp baking powder
1 tsp kosher salt
1/2 cup butter very cold or frozen
1/2 cup heavy cream very cold; plus 1-2 tablespoons as needed
1 tbsp orange juice
zest of one orange
1/4 cup chopped walnuts
1/2 cup chopped dates
1 tbsp sugar for sprinkling (feel free to use less)

Instructions

Preheat oven to 350 degrees F. Line baking tray with parchment paper or a silicone mat.
Chop dates and walnuts and zest the orange.
In the bowl of a food processor, combine flour, baking powder, and salt.
2 cups flour, 2 tsp baking powder, 1 tsp kosher salt
Cut very cold butter into cubes and add to food processor with the dry ingredients. Pulse 4-5 times. The flour mixture should resemble coarse crumbs.
1/2 cup butter
Add the zest, orange juice, and half of the cream and pulse to combine. Add the walnut pieces, dates, and remainder of the cream. Pulse until the mixture pulls away from the sides and begins to come together.
1/2 cup heavy cream, 1 tbsp orange juice, zest of one orange , 1/4 cup chopped walnuts, 1/2 cup chopped dates
Pour the scone dough onto the prepared baking sheet and press it into a circle about ½ in tall. Cut into 8-10 triangular pieces with a sharp floured knife.
Separate the pieces so they have room to grow. Sprinkle the unbaked scones with sugar.
1 tbsp sugar
Bake for 15-18 minutes until scones are a light golden brown color.
Allow the scones to cool completely on a wire rack. Enjoy right away or store in an airtight container for later.

Notes

Different types of flour will absorb more or less liquid. I find that I usually need 1/2 cup of cream plus 1-2 tablespoons. Your scone dough shouldn't be wet, though. It should look crumbly and just start to pull away from the sides of your food processor.

These scones will last in an airtight container at room temperature for 3-5 days.

How to Make Date Scones without a Food Processor

Add the dry ingredients to a bowl and cut in the frozen butter with a pastry cutter until you have small crumbles. Gradually add the wet ingredients, continuing to blend with your pastry cutter. Form your crumbly dough into a ball, place it on a baking sheet, press it into a circle, and cut it into 8-10 pieces. Separate the pieces and bake. Allow the scones to cool fully on the pan before removing.

Nutrition

Course: Appetizer, Dessert, Snack

Cuisine: American, middle eastern

Keyword: date, date and walnut, date and walnut scones, easy date scones, fluffy, heavy cream, orange, scones, walnut and date scones

Servings: scones

Calories: 319kcal