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My British Autumn Apple and Date Scones are perfect for fall/autumn to enjoy for breakfast or afternoon tea. They’re made with warming spices like cinnamon and nutmeg along with sweet apples and soft, sweet Medjool dates. Remember too, when you enjoy an English scone, don’t forget the jam and clotted cream!

2 apple and date scones viewed from the side with a cup of tea

Fall/autumn is either here (or just around the corner) and it’s my favorite time of year for both food and weather. I get to drink all the English tea I want and always prefer to enjoy it with one of my native British scones. 

The scone, which is actually pronounced ‘scon’, and not ‘scoan’ (as so many people incorrectly mis-pronounce it) was once only a British thing but has now gained global popularity.

Clotted cream and strawberry jam on top of a scone half

British and American Scone Difference

Classic English Scones are round and American scones are usually triangular shaped. Unlike many American versions, the English scone never, ever has a sugary glaze drizzled on top. Instead they are served with jam and Clotted Cream. They’re not too sweet because they sometimes have dried fruit inside, as is the case here with mine.

A bite taken out of a jam and cream scone

What is clotted cream?

Clotted cream is a thick cream made from the cows of Devon, England. It is not whipped cream, it is made by cooking pasteurized cream at a low temperature until it ‘clots’ on the top (just like mascarpone) This delicious cream is the scone’s perfect companion!

Clotted cream in a bowl with a knife

How to Make British Scones

The standard ingredients are all-purpose/plain flour, baking powder, salt, butter and sugar. These scones have added sweet apple, dates, cinnamon and nutmeg.

The scones start with rubbing softened butter into the flour and baking powder. I prefer doing this by hand rather than using a mixer.

The best way to mix butter into flour

Lift the butter into your fingers and rub between thumb and fingers until it resembles breadcrumbs. Tip: shake the bowl side to side and all the butter chunks will come to the top so you can see how incorporated they are.

A side view of a scone showing the dates and apple

More Autumn/Fall Recipes:

This is just one of my many autumn apple recipes that I love. Here are a few more:

Baked Fennel with Apple and Breadcrumbs

Apple Pie Pecan Muffins

Orange and Apple French Toast Casserole

Freezing and storing scones

You can either freeze the cut scones unbaked or baked. To freeze unbaked scones, place on a tray (without touching so they don’t stick together) and freeze for 3 hours, then transfer them to a sealed container. To bake, defrost at room temperature for 2-3 hours then bake per the recipe.

Yield: 6

Autumn Apple and Date Scones

British scones with apple and dates

Sweet apples and dates are a delicious combination in these British-style scones.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 cups (260 grams) all-purpose/plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons (70 grams) unsalted butter
  • 1½ tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • 4 heaped tablespoons sweet red apple, peeled and finely chopped
  • 4 pitted dates, chopped
  • 2 large eggs, room temperature
  • ½ cup (118 ml) + 1 teaspoon whole milk, room temperature

Instructions

This recipe yields 6 scones

  1. Preheat oven to 425°F/220°C. Cover a baking sheet/baking tray with parchment/baking paper.
  2. Sieve the flour, baking powder and salt into a large bowl. Add the butter and rub between your fingers until the mix resembles breadcrumbs and the butter is evenly mixing into the flour. 
  3. Stir in the sugar, cinnamon, nutmeg, apple and dates. 
  4. To a separate bowl, whisk 1egg with half the milk.
  5. Add the egg/milk and mix the dough lightly with a fork until it comes together adding a little more milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 
  6. Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks.  Shape the dough to ¾-inch (2 cm) thick round.  Do not work the dough too much and do not use a rolling pin.
  7. Using a non-fluted 2-½ inch (5 cm) cookie cutter dipped in flour. (non-fluted cuts cleaner edges and help them rise) Cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut. Place the rounds about ½-inch (1 ¼ cm) apart on the baking sheet. Re-shape the rest of the dough and cut the rest.
  8. Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20 minutes or until lightly brown.
  9. Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.
  10. Storing scones: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.

Notes

Step-by-step video:

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 191Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 213mgCarbohydrates 24gFiber 1gSugar 7gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: British Recipes