Whole Wheat and Date Scones

These wholesome, tender scones are a delightful balance of hearty and sweet. Made with a blend of whole-wheat flour, bran, and warm cinnamon, they’re naturally rich in flavor—and the bits of soft, caramel-like dates add a lovely touch of sweetness in every bite. A drizzle of simple glaze gives them a subtle sheen and a hint of indulgence. Perfect for breakfast, afternoon tea, or a cozy snack, these scones are best enjoyed warm from the oven with a pat of butter or a smear of marmalade.

INGREDIENTS:

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup bran
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1/4 cup brown sugar
1/2 cup unsalted cold butter, cut into pieces
1 egg
2/3 cup buttermilk
2/3 cup chopped dates

Glaze
½ cup powdered sugar
1 tablespoon warm water or milk (plus more if needed to thin)

METHOD:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a food processor, add all-purpose flour, whole-wheat flour, bran, baking powder, baking soda, salt, cinnamon, and brown sugar. Pulse several times to blend.

Add the cold butter pieces and pulse just until the mixture forms coarse crumbs—do not overprocess.

Add the egg, buttermilk, and chopped dates. Pulse briefly until the dough just comes together. If the dough feels too sticky, sprinkle in an additional tablespoon or two of flour.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Cut into 12 triangles or squares.

Arrange scones on the prepared baking sheet and bake for 22–25 minutes, or until golden brown and firm to the touch.

While the scones bake, stir together powdered sugar and warm water (or milk) until smooth. During the final 5 minutes of baking, brush the glaze lightly over the tops for a glossy finish.

Transfer scones to a wire rack to cool slightly before serving.

SERVING SUGGESTIONS: