Some weekends call for scones - not the dry, bakery kind, but proper ones. These date scones with lemon are soft, buttery and packed with medjool dates, with just enough lemon to stop them from tipping into sweetness. The kind you make when you actually want to impress someone.
Table of Contents
Recipe snapshot
💬 What it is: Soft, buttery date scones with lemon zest, made with buttermilk for a light, tender crumb
❤️ Why you'll love it:
- Not overly sweet - the lemon balances the dates perfectly
- No rolling or scraps - simple wedge method
- Proper soft texture, not dry or crumbly
👨🍳 How to make it:
Mix, shape into wedges, chill for 15 minutes, then bake until golden - ready in under 40 minutes
Ingredients
Worth noting:
- Medjool dates - roughly chopped. Plump, soft and naturally caramel-like. Worth using the good ones here - they're the whole point of the scone
- Buttermilk - this is what keeps these scones tender rather than dense. Don't substitute with regular milk if you can avoid it
- Lemon zest - one lemon, grated. Without it these scones are a little flat. The zest cuts through the sweetness of the dates and gives them a lift that makes all the difference
- Self raising flour - the traditional choice for scones. It gives a consistent rise without any fuss and keeps the texture light
Everything else - cream, egg, vanilla and sugar - is straightforward.
How to Make It (Quick Overview)
Mix the dry ingredients
Combine flour, sugar, dates and lemon zest in a large bowl.
Add the wet ingredients
Whisk buttermilk, cream, egg and vanilla together then fold into the dry until just combined - don't overwork it.
Shape and chill
Press into a circle about 1 inch thick, cut into 8 wedges (no re-rolling needed) and refrigerate for 15 minutes.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Bake
Brush with milk, bake at 200C for 12-15 minutes until golden and risen.
Expert Tips
- Don't overwork the dough - mix until it just comes together and stop. Overworking develops the gluten and you'll end up with dense scones instead of soft ones
- If the dough feels a little rough, that's fine - it should look slightly shaggy, not smooth
- The 15 minute fridge rest is non-negotiable - cold dough rises better in the oven
- Cut cleanly - press the knife straight down, don't drag or twist or the scones won't rise evenly
- The wedge shape means no re-rolling leftover dough - less handling, better result
- If you want a proper rise, don't skip the chill - warm dough spreads, cold dough lifts
Storage and Freezing
- Storage - Best eaten on the day they're made - warm from the oven with jam and cream. If you have leftovers, store in an airtight container for up to 2 days and warm gently in the oven before serving. Avoid the microwave - it makes them tough.
- Freezing- These freeze well. Cool completely, wrap individually and freeze for up to 2 months. Defrost at room temperature and warm in the oven at 180C for 5 minutes before serving.
Serving Suggestions
If you want to take these scones to the next level I highly recommend any of the following jams all found on the blog:
More weekend baking recipes
WANT MORE? Sign up to the Newsletter and follow along on Facebook, Instagram and Pinterest
📖 Recipe
Date Scones with Lemon
Conversions
Ingredients
Dry Ingredients
- 450 g self raising flour
- 45 g sugar
- 140 g medjool dates, roughly chopped
- 1 lemon, (zest only)
Wet Ingredients
- 150 ml buttermilk
- 150 ml pouring cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a large bowl, combine the flour, sugar, dates and lemon rind. Mix well.450 g self raising flour, 45 g sugar, 140 g medjool dates roughly chopped, 1 lemon (zest only)
- In a separate bowl, whisk together the buttermilk, cream, egg and vanilla. Add to the dry ingredients and mix until the dough just comes together - do not overwork.150 ml buttermilk, 150 ml pouring cream, 1 egg, 1 teaspoon vanilla extract
- Turn the dough out and press into a circle about 1 inch (2.5 cm) thick and approximately 20 cm wide.
- Cut into 8 wedges and place onto the lined baking tray, leaving space between each piece.
- Brush the tops with a little extra cream, then refrigerate for 15 minutes.
- Bake for 12-15 minutes, or until golden and well risen. Allow to cool slightly before serving with jam and cream.
⬇ SAVE THIS RECIPE
Enter your email and we'll send the recipe directly to you!
Peter's Tips →
- Don't overwork the dough - it should look slightly rough and shaggy, not smooth. This is what keeps the scones soft rather than dense.
- Chill before baking - the 15 minute fridge rest helps the scones hold their shape and rise properly in the oven.
- Cut cleanly - press straight down when cutting the wedges. Twisting or dragging the knife can affect how they rise.
- Use good dates - medjool dates make a noticeable difference here. They're softer, richer and do most of the heavy lifting in flavour.
- Best eaten warm - these are at their best fresh from the oven with jam and cream.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was first published in August 2010 and was updated in May 2026 with new pictures and information.
Jocelyn says
Hi, Any substitute for the cream? Thanks.
Peter G says
Not sure. Maybe try yogurt (which might change the taste) or use milk instead.