Medjool Date and Orange Scones - perfect for breakfast! | The Worktop

Medjool Date and Orange Scones

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!
Course Breads and Muffins, Breakfast, Brunch
Cuisine American
Keyword Orange Scones
Special Diet Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 scones
Calories 359kcal
Author The Worktop


  • 2 3/4 cups all-purpose flour (385 grams)
  • 1/3 cup granulated sugar (70 grams)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2 tablespoons orange zest (zest from about 1 orange or 3 clementines)
  • 4 large medjool dates (130 grams) - pitted and chopped
  • 1/2 cup unsalted butter (113 grams) - cut into about 10 pieces
  • 1/2 cup buttermilk (120 grams)
  • 1/2 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 1/2-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.


Calories: 359kcal | Carbohydrates: 46g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 181mg | Potassium: 170mg | Fiber: 1g | Sugar: 12g | Vitamin A: 540IU | Vitamin C: 2.1mg | Calcium: 84mg | Iron: 2.3mg