These Date and Lemon Scones are a delightful addition to your baking repertoire. The natural caramel notes of Medjool dates combine with the bright lift of lemon zest to create scones that are tender inside, crisp outside and topped with a crunchy golden finish. Versatile and simple to prepare, they are delicious warm or cooled, enjoyed plain, spread with butter or served with jam and cream. They’re easy to make—and even easier to eat.
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Why You’ll Love This Recipe:
- Buttermilk and frozen butter give the scones a perfect texture—tender and flaky.
- The aroma while they bake evokes comforting, homely memories.
- Scones are one of the quickest and simplest baked treats to make.
- They’re best eaten warm, straight from the oven, when their texture and flavour shine.
- They reheat well and freeze successfully for later.
Recipe Inspiration: adapted from Mum’s Buttermilk Scones. The date-and-lemon pairing is a favourite for its balance of sweetness and brightness.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Plain/all-purpose flour – a versatile base without a raising agent.
- Baking powder – the main leavening for light scones.
- Baking soda – reacts with buttermilk to aid rise and lightness.
- Sea salt – a little enhances overall flavour; coarse cooking sea salt is recommended.
- Caster/superfine sugar – adds a touch of sweetness.
- Butter – unsalted and frozen works best for flakiness.
- Medjool dates – naturally sweet and moist with a gentle caramel note.
- Lemon zest – adds aromatic citrus oil and brightness.
- Buttermilk – cultured buttermilk gives tang and tenderness; used in the dough and topping.
- Demerara sugar – coarse, pale golden sugar that provides a crunchy finish; turbinado is a good alternative.
Variations:
Demerara sugar – substitute with turbinado if needed.
Medjool dates – dried dates can be used; if dry, soak in hot water for 10 minutes to soften.
Lemon zest – orange zest makes a pleasant alternative.
How To Make Date Scones:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare the dry ingredients:
Whisk flour, baking powder, baking soda, salt and sugar together in a medium bowl. Grate frozen butter into the mixture using a box grater and toss with a fork so small pieces remain visible—this helps create flaky layers. Add chopped dates and lemon zest, breaking up any large clumps, and toss through the flour.
2 – Add buttermilk:
Make a well in the centre and pour in chilled buttermilk. Use a flat-bladed knife to quickly stir until just combined—the dough should be slightly sticky and soft. Avoid over-mixing.
3 – Shape and cut:
Turn the dough onto a lightly floured surface and gently bring it together. Pat with your fingertips to a round about 3 cm (1 ¼ inches) deep. Use a floured cutter to stamp out eight rounds, reshaping the leftover dough as needed. For straight sides and better rise, press the cutter straight down—do not twist.
4 – Bake:
Place 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—usually 16–18 minutes. Let cool slightly on a rack or serve warm.
Hint: For the lightest texture, break the scones apart by hand rather than cutting them with a knife.
Tips for Success, Storage and FAQs:
Store scones covered at room temperature in an airtight container or wrapped for up to 3 days. Refrigeration can dry them, so room temperature is preferred. Reheat before serving to refresh texture.
Yes. Once cool, place scones in an airtight container or wrap thoroughly and freeze for up to 3 months. Label with date and reheat from frozen or thawed.
Reheat on a baking tray covered loosely with foil in a 180°C (355°F) oven for about 8 minutes. Uncover for the last 2 minutes to crisp the exterior.
Yes. Use a good quality gluten-free flour blend containing xanthan gum. You may need to add extra buttermilk (about 40 ml) depending on the brand. Gluten-free scones may be slightly flatter but still tasty.
Top Tip:
From Nana: break a warm scone apart with your hands instead of cutting it. Cutting hot scones can compress the crumb and make them gummy.
Serving Suggestions:
Freshly baked scones are a special treat. Try these ideas:
- Enjoy plain—the date and lemon flavours stand well on their own.
- Serve hot with good-quality butter so it melts into the crumb.
- Offer with jam and thick cream for a classic morning or afternoon tea.
- Include at breakfast or brunch alongside coffee.
- Arrange in a lined basket with a napkin for an attractive edible gift.
I hope you enjoy the date-and-lemon combination as much as we do. Please let me know if you try the recipe.
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, when weights are provided, weighing ingredients produces the best results. Oven temperatures are for fan-forced ovens.
Ingredients
For the Date and Lemon Scones:
- 225 g plain/all-purpose flour + more for rolling out as needed
- 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 – kept chilled
For the Topping:
- 1 tablespoon buttermilk
- 3 teaspoon demerara/turbinado sugar
Instructions
-
Line a baking tray with non-stick baking paper and preheat oven to 200°C (390°F).
-
Whisk 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 small pieces remain visible. Add dates and lemon zest, breaking up any clumps, and toss through the flour.
-
Make a well and add buttermilk. Stir quickly with a flat knife until the dough just comes together; it should be slightly sticky. Do not overwork.
-
Turn dough onto a lightly floured surface, gently bring together and pat into a 3 cm (1 ¼ inch) round. Use a 5 cm cutter to cut eight rounds, pressing straight down without twisting.
-
Place scones on the tray, brush tops with buttermilk and sprinkle with demerara sugar. Bake 16–18 minutes until deep golden.
-
Enjoy warm or cool on a rack. Break scones open by hand for the best texture rather than slicing with a knife.
Notes
- Flour: You can use self-raising flour—omit the baking powder but keep the baking soda.
- Dates: Dried dates are a substitute; soak them in hot water for 10 minutes if they are dry.
- Tablespoon: This recipe uses a 20 ml tablespoon. If your tablespoon differs, use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Gluten-free: A quality gluten-free flour with xanthan gum works, though you may need extra buttermilk (about 40 ml) and the scones may be slightly flatter.
- Storage: Store covered at room temperature up to 3 days; reheat before serving. Refrigeration can dry them out.
- Freezing: Once cool, wrap or place in an airtight container and freeze for up to 3 months.
- Reheating: Reheat on a tray covered loosely 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:
The nutrition information is an estimate derived from online calculators. For accurate values, calculate using the specific brands and ingredients you use.