These Date and Lemon Scones are a lovely addition to your baking collection. The natural caramel notes of sweet dates pair beautifully with fresh lemon zest, producing scones that are soft and tender inside with a crisp, golden top. Versatile and comforting, they can be served warm or cold—plain, with butter, or with jam and cream. They’re straightforward to make and even easier to enjoy.
Why You’ll Love This Recipe:
- Buttermilk and frozen butter create the ideal scone texture—tender, flaky, and light.
- The aroma as they bake brings warm, homely comfort.
- Scones are quick and easy to make, perfect for last-minute baking.
- They’re best enjoyed warm, straight from the oven, but also reheat and freeze well.
- Simple ingredients deliver a bake that feels special without fuss.
Recipe Inspiration: adapted from my Mum’s Buttermilk Scones. The date-and-lemon pairing is one of my favourites.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities and full method.
- Plain/all-purpose flour – a neutral flour without raising agents.
- Baking powder – the main raising agent for a good rise.
- Baking soda – reacts with buttermilk to lighten the scones.
- Sea salt – enhances flavour; use coarse cooking sea salt rather than table salt.
- Caster/superfine sugar – adds a touch of sweetness.
- Butter – unsalted is preferred so you can control the salt. Use frozen butter for extra flakiness.
- Medjool dates – moist, naturally sweet with caramel notes, great in baked goods.
- Lemon zest – lemon oil in the zest brings bright, aromatic flavour.
- Buttermilk – cultured buttermilk adds a pleasant tang and tender crumb; it’s used in the dough and for brushing the tops.
- Demerara sugar – coarse, lightly caramel in flavour; it gives the scones a crunchy finish when sprinkled on top.
Variations:
Demerara sugar: turbinado sugar is a good substitute.
Medjool dates: dried dates can be used; if dry, soak in hot water for 10 minutes to soften.
Lemon zest: orange zest works well as an alternative.
How To Make Date Scones:
Please see the recipe card further along in the post for exact quantities and the full method.
1 – Combine the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Grate frozen butter into the flour using a box grater, then toss with a fork so the butter stays visible in small pieces—this helps create flaky layers. Add the chopped dates and lemon zest, breaking up any clumps and tossing to coat in flour.
2 – Add buttermilk:
Make a well in the centre and pour in chilled buttermilk. Use a flat-bladed knife or spatula to stir quickly until a slightly sticky, soft dough forms. Do not over-mix.
3 – Shape and cut:
Turn the dough onto a lightly floured surface and gently bring it together. Pat it into a round about 3 cm (1 1/4 inches) deep. Use a floured 5 cm cutter to stamp out eight circles, reshaping the leftover dough as needed. For straight sides and a better rise, press the cutter straight down—do not twist.
4 – Bake:
Place the scones on a lined baking tray. Lightly brush the tops with buttermilk and sprinkle with demerara sugar. Bake in a preheated oven until deep golden—about 16–18 minutes depending on your oven.
Hint: scones develop the best texture when they are handled gently and baked immediately after cutting.
Tips for Success, Storage and FAQs:
Keep scones covered at room temperature for up to 3 days in an airtight container or wrapped. They’re best eaten the day they’re made but reheat well to refresh them.
Yes. Once completely cool, pack scones in an airtight container or wrap thoroughly and freeze for up to 3 months. Label with the date and reheat when needed.
Place scones on a baking tray, cover loosely with foil and warm in a 180°C (355°F) oven for about 8 minutes. Remove foil for the last 2 minutes to crisp the exterior.
Yes. Use a quality gluten-free flour blend with xanthan gum; you may need to increase the buttermilk slightly. Gluten-free scones tend to be flatter but remain tasty.
Top Tip:
From my Nana: break a warm scone with your hands rather than cutting it with a knife to avoid compressing the crumb and losing fluffiness.
Serving Suggestions:
Freshly baked scones are delightful on their own, but here are some serving ideas:
- Serve warm with good quality butter so it melts into the crumb.
- Offer jam and thick cream for a classic afternoon tea treat.
- Enjoy at breakfast or brunch with coffee.
- Arrange in a basket lined with a napkin for a simple edible gift.
I hope you enjoy the bright, comforting flavour of date and lemon. If you make these, I’d love to hear how they turn out.
Alex xx
More Delicious Recipes For You To Try:
-
Salted Caramel Bliss Balls
-
Oat Flour Waffles
-
Gluten-Free Sticky Date Puddings
-
Easy Almond Croissants
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Date and Lemon Scones
Please note:
For accuracy, weigh ingredients when weights are provided. Oven temperatures are for fan-forced ovens.
Ingredients
For the Date and Lemon Scones:
- 225 g plain/all-purpose flour + more for rolling
- 2 teaspoon baking powder
- ¼ teaspoon baking/bi-carb soda
- ¼ teaspoon sea salt
- 3 teaspoon caster/superfine sugar
- 50 g unsalted butter – frozen
- 120 g Medjool dates – chopped into 1 cm (½ inch) cubes
- 1 teaspoon lemon zest – firmly packed
- 220 ml buttermilk – chilled
For the Topping:
- 1 tablespoon buttermilk
- 3 teaspoon demerara/turbinado sugar
Instructions
-
Line a baking tray with non-stick baking paper and preheat the oven to 200°C (390°F).
-
Whisk the flour, baking powder, baking soda, salt and sugar together in a medium bowl.
-
Grate frozen butter into the flour and toss with a fork so the butter remains in small pieces. Add the dates and lemon zest and toss to coat.
-
Make a well in the centre and add buttermilk. Stir quickly with a flat knife until a slightly sticky dough forms; avoid over-mixing.
-
Turn the dough onto a lightly floured surface, gently bring it together and pat into a round about 3 cm deep. Cut eight 5 cm rounds, pressing the cutter straight down.
-
Place scones on the tray, brush tops with buttermilk and sprinkle with demerara sugar. Bake 16–18 minutes until deep golden. Serve warm or cool on a rack.
Notes
- Flour: You can use self-raising flour; omit the baking powder but keep the baking soda.
- Dates: Swap Medjool for other dried dates; soak older, dry dates in hot water for 10 minutes to soften.
- Tablespoon: The recipe uses a 20 ml tablespoon. If your region uses a different size, use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Gluten-free: A good gluten-free blend with xanthan gum works; you may need an extra 40 ml buttermilk. The scones will be flatter but still tasty.
- Storage: Store at room temperature in an airtight container for up to 3 days. Refrigeration can dry them out.
- Freezing: Freeze fully cooled scones in airtight packaging for up to 3 months.
- Reheating: Warm on a tray, loosely covered with foil, in a 180°C (355°F) oven for about 8 minutes, uncovering for the last 2 minutes to crisp the exterior.
Nutrition Estimate:
Nutritional Disclaimer:
Nutritional information is an estimate. For precise values, calculate nutrition using the specific brands and ingredients you use.