Quick Side

Matt Moran’s best date scones recipe

Name: Scone recipe: Matt Moran's easy date scones
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12
Ingredients: 350g self-raising flour; 2 tbs caster sugar, plus extra, to dust; 1/2 tsp mixed spice; 3 tbs unsalted butter, chilled, cut into small pieces; 175ml milk; 1 egg; Finely grated zest of 1 orange; 1 cup (160g) dried dates, pitted, cut into quarters; 1 lightly beaten egg yolk, to brush; Jam, to serve; Clotted cream, to serve

12 ratings

15m

12m

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Feb 24, 2024

Matt Moran shares his nan’s recipe for date scones. Fluffy, sweet and buttery, topped with jam and fresh cream, we know what we’ll be baking for afternoon tea this weekend. Better yet, let the kids try their hand at this family-friendly recipe.

Matt Moran shares his nan's date scones

2 1/3 cups (350g) Woolworths Essentials Self Raising Flour
2 tbs caster sugar, plus extra, to dust
1/2 tsp mixed spice
3 tbs unsalted butter, chilled, cut into small pieces
175ml milk
1 egg
Finely grated zest of 1 orange
1 cup (160g) dried dates, pitted, cut into quarters
1 lightly beaten egg yolk, to brush
Jam, to serve
Clotted cream, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

Sieve flour, sugar, mixed spice and a pinch of fine salt into a large bowl. Add the butter and rub the butter into the flour until it resembles breadcrumbs. Make a well in the centre of the flour.
3.

In a separate bowl, combine milk, egg and orange zest, then pour into the well of the flour mix. Add the dates and mix lightly to form a soft dough. Turn onto a lightly floured surface and roll to 5cm thick.
4.

Using a 7cm-diameter pastry cutter or a knife, cut out rounds from dough. Re-roll scraps once and repeat. Place scones onto prepared tray, brush tops with the egg yolk and dust with sugar.
5.

Bake for 10-12 minutes, until golden brown. Serve warm with jam and clotted cream.