These Medjool Date and Orange Scones are soft, buttery and full of autumn spices. There is tang from the orange, sweetness from the medjool dates and a crunchy top of glistening sugar. You'll definitely want one of these with your morning cup of coffee!
I've been writing a bit about coffee lately on The Worktop, and today I wanted to share something that goes perfectly with that cup of joe in the morning - Medjool Date and Orange Scones.
These Date and Orange Scones have the perfect texture
With every sip of coffee, you'll be thankful these scones are there for you to take a bite. Ever since I made these Medjool Date and Orange Scones, every time I think of coffee, I think of these scones.
And every time I think of these scones, I go make myself a pot of coffee. Wonderful cycle, isn't it? My favorite is with a pour over coffee.
You can use different types of oranges in this scones recipe
I call these Medjool Date and "Orange" scones, even though you can make them with clementines, mandarins, tangerines or just plain oranges.
For the latest batch, I used clementines and I loved it. It gave the scones a lighter flavor with a little bit more tang. But because clementines are much smaller and have a thinner layer of zest, you'll need more clementines (about 3 clementines). Also, be careful not to zest too much of the pith (the white part between the peel and the orange) because pith tends to be bitter.
Each bite of date and orange scone is filled with spices
The flavors in these Medjool Date and Orange Scones immediately make me think of fall and winter. They are festive with cloves and cinnamon, and citrus fruits are just about to come into full season.
The crunchy sugar on top also glistens a bit - so set them out next to the holiday garlands.
The scones might look a bit dark when you take them out of the oven. But that bit of extra time in the oven will give the tops a perfect crunch.
You'll also need to brush egg yolk on the tops to help the scones get the rich color.
I love using a silicone pastry brush for this step this because you can brush the egg evenly, and it's easy to clean (in the dishwasher!)
And don't skimp on the sugar on top. Not only is it beautiful when it glistens, the inside of the scones are not too sweet, so the sugar on top adds some necessary sweetness to the scones.
Tips for making delicious orange scones
Orange scones can be tricky to make, so I just wanted to leave you with my top two tips.
- Make sure you don't overwork the scone dough - handle it as little as possible; and
- Make sure all the ingredients are cold when you start
To keep all the ingredients are very very cold while you make this Date and Orange Scone recipe, you can even refrigerate the bowl of dry ingredients before adding the butter.
Medjool Date and Orange SconesPrint Recipe Save Recipe
- 2 ¾ cups all-purpose flour (385 grams)
- ⅓ cup granulated sugar (70 grams)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 2 tablespoons orange zest (zest from about 1 orange or 3 clementines)
- 4 large medjool dates (130 grams) - pitted and chopped
- ½ cup unsalted butter (113 grams) - cut into about 10 pieces
- ½ cup buttermilk (120 grams)
- ½ cup creme fraiche (120 grams)
- 1 large egg
- 1 large egg yolk - lightly beaten
- 2 tablespoons turbinado (demerara) sugar, for sprinkling on top
- Preheat oven to 350°F / 175°C.
- In a large bowl using a hand mixer on low speed, mix all the dry ingredients, orange zest and chopped medjool dates together, about 10 seconds.
- Scatter the butter on top and beat on low speed until the butter is somewhat broken down, but there are still pieces about the size of marbles remaining, about 30 seconds.
- In a small bowl, whisk together the buttermilk, creme fraiche and whole egg.
- Using the hand mixer on low speed, pour the buttermilk mixture into the flour and butter mixture. Beat until the batter just comes together, but there are still pockets of flour, about 20 seconds. Using your hands, gather the dough and turn the dough several times, until all the loose flour is just mixed in. The dough will be very loose and sticky. Be careful not to overwork the dough.
- Dump the dough onto a baking sheet and pat into an 8-inch (20-cm) diameter circle, about 1 inch (2 ½-cm) thick. Brush the entire top of the dough with the egg yolk. Sprinkle the turbinado sugar evenly over the top (it may seem like a lot of sugar, but you'll love the crunchy top once it is done baking). Cut the circle into 8 wedges, as if cutting a pizza. Do not separate.
- Bake for 50 to 55 minutes, until the entire top of the circle is a rich golden brown. Transfer to a wire rack to cool for 30 minutes. Cut into the prescored wedges, which will have baked together, and serve.