This easy scone recipe is my favorite way to make something buttery, crunchy, and just sweet enough. Add your favorite fruit, and you’ve got the perfect scone. It has an authentic flavor you can easily get at home.
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This Recipe Proved Me Wrong
I always thought scones were tricky to get right, but this recipe proved me wrong. They’re crisp on the outside, tender in the middle, and so easy to make.
This recipe from Simply Scones by Leslie Weiner and Barbara Albright is wonderfully flexible – it works with any fruit or nut you have on hand will work.
And how long does it take to make a batch? Less time than a homemade cake! Scones are surprisingly easy, and using a food processor makes the process even quicker with less mess to clean up.
- The hint of orange zest and chopped dates gives them just enough sweetness to make every bite interesting. It’s the perfect blend of cozy and fresh.
- I love how the walnuts toast up in the oven and add that little nutty crunch. It balances the soft texture and makes them feel extra special.
- I usually serve these warm with a little soft butter or jam on the side. Or you can try my mini scones for a different take on these authentic ones!
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Key Ingredients and Substitutions
- Walnuts: Toasted for extra flavor and crunch. You can swap with pecans or leave them out if needed.
- All-purpose flour: The base that gives these scones their structure and signature crumb.
- Dark brown sugar: Adds deep molasses flavor and subtle sweetness. Light brown sugar works too if that’s what you have.
- Baking powder: The main leavening agent that helps the scones rise.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted butter: Use cold butter for the flakiest texture. Cut into the dough to create layers. If using salted butter, reduce the added salt slightly.
- Heavy whipping cream: Keeps the scones rich and tender. You can use whole milk in a pinch, but the texture may be a bit lighter.
- Egg: Adds richness and helps bind everything together.
- Vanilla extract: Adds a warm, sweet aroma that complements the dates and orange.
- Orange peel: Brings a hint of citrus that brightens up the dough. Lemon zest can be substituted for a twist.
- Dates: Naturally sweet and chewy. Chop them well to ensure even bites throughout. Raisins or dried cranberries would work as substitutes.
- Egg yolk: Mixed with a little water to brush over the tops for a golden, glossy finish.
How to Make Easy Scone Recipe
Preparation
Preheat your oven to 325˚F. Toast the walnuts on a baking sheet for 8 minutes, then set aside to cool. Raise the oven temperature to 375˚F for baking the scones later. Lightly grease a baking sheet.
Step 1 – Make the Dry Mixture
In a large bowl or food processor, combine the flour, dark brown sugar, baking powder, and salt. Cut in the cold butter until the mixture forms coarse crumbs.
Step 2 – Mix the Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and grated orange peel until smooth.
Step 3 – Combine Wet and Dry
Add the wet mixture to the dry mixture and stir (or pulse in the processor) just until a dough forms. The dough should be moist but not sticky.
Step 4 – Add Mix-Ins
On a lightly floured surface, fold in the toasted walnuts and chopped dates until evenly distributed throughout the dough.
Step 5 – Shape and Cut
Pat the dough into a 9-inch circle and place it on the prepared baking sheet. Use a serrated knife to cut the circle into wedges.
Step 6 – Brush and Bake
Whisk the egg yolk with a little water and brush the tops and sides of the scones. Bake for 20 minutes, then gently pull the wedges apart slightly and bake for another 8–10 minutes, or until a toothpick inserted into the center comes out clean.
Step 7 – Cool and Serve
Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm, plain or with soft butter.
Lynette’s Tip
Use cold butter straight from the fridge for the flakiest texture. If your kitchen is warm, chill the dough for 10–15 minutes before baking to help the scones hold their shape and rise higher.
Recipe Variations
- Swap the Nuts: Use pecans, almonds, or hazelnuts in place of walnuts. Toasting them first adds depth and a bit of crunch to every bite.
- Change the Dried Fruit: Try chopped dried apricots, figs, or cranberries instead of dates. Each one brings its own level of sweetness and chewiness.
- Add Chocolate Chips: Fold in dark chocolate chunks or mini chocolate chips for a richer, dessert-style scone that pairs perfectly with coffee.
More Baked Breakfast Recipes You’ll Enjoy
Easy Scone Recipe
Ingredients
- ½ Cup walnuts toasted
- 2 ¼ Cups all-purpose flour
- 1/3 Cup dark brown sugar packed
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt.
- 8 Tablespoons unsalted butter cold
- 1/3 Cup heavy whipping cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon orange peel grated
- 8 oz. dates chopped
- 1 egg yolk
Instructions
- Preheat the oven to 325°F and toast the nuts on a baking sheet for about 8 minutes, until fragrant. Set them aside to cool.
- While the nuts are toasting, combine the flour, brown sugar, baking powder, and salt in a large bowl (or pulse together in a food processor). Cut cold butter into the mixture using a pastry cutter, fork, or food processor until the texture looks like coarse crumbs. Set aside.
- In another bowl, whisk together the cream (or milk), egg, vanilla extract, and orange zest. Pour this mixture into the flour mixture and stir until a soft dough forms. The dough should be moist but not sticky.
- Lightly flour your work surface. Gently fold the toasted nuts and chopped dates into the dough until they’re evenly distributed. Pat the dough into a round circle about 9 inches across and transfer it to a greased baking sheet.
- Using a serrated knife, cut the circle into wedges, like a pizza. Brush the tops and sides with a beaten egg mixed with a little water for a golden finish.
- Bake in a preheated 375°F oven for about 20 minutes. Carefully separate the wedges slightly to allow air to circulate, then bake for another 8–10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the scones on a wire rack for 5 minutes before serving.
Notes
Variations/Substitutions:
- Swap the Nuts: Use pecans, almonds, or hazelnuts in place of walnuts. Toasting them first adds depth and a bit of crunch to every bite.
- Change the Dried Fruit: Try chopped dried apricots, figs, or cranberries instead of dates. Each one brings its own level of sweetness and chewiness.
- Add Chocolate Chips: Fold in dark chocolate chunks or mini chocolate chips for a richer, dessert-style scone that pairs perfectly with coffee.
Nutrition
Recipe FAQs
Use soft, pitted dates like Medjool or Deglet Noor. Chop them into small pieces so they mix evenly into the dough.
No. While a food processor makes things faster, you can easily make these scones by hand using a pastry cutter or fork to cut in the butter.
Brushing the tops and sides with an egg yolk mixed with a little water gives them a rich golden color after baking.
