Date & Apricot Scones

Hellooo winter!

I know we are all meant to be on our post holiday detoxes but i have recently discovered a love for scones…The British kind with clotted (artery) cream and jam.

I spent some time up north in Howden over xmas and went up into York for a day to join the gang on a boxing day shopping spree however my goal was not to find a farrshion bargain but i absolutely had to find a scone.
It hit 5pm and finally i find a measly looking scone sitting on a plate in Betsy’s. Extremely disappointed for finding what i didn’t think was a traditional scone, but a very fruity and particularly small sad looking lonely one.

Needless to say it was a religious experience eating my scone that afternoon and i had to come home and recreate it. So….

This recipe uses fresh dates and dried apricots plus of course flour, butter, sugar etc… Just pretend it’s one of your 5 a day ! 

I hope you enjoy them, they are so easy and bloody delicious.

Photos by my little prince, Daniel Nadel!


What you’ll need:

  • Baking tray, lightly butter and dusted with flour
  • Rolling pin
  • 10cm round cutter, or similar OR a sharp knife to cut triangles


  • 50g cold butter, cubed
  • 2 cups plain flour (225g)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 30g caster sugar
  • 50g / 1/2 cup of dried fruit. I used fresh dates and dried apricots
  • 150ml milk
  • 1 egg whisked with 1 tsp milk


  1. Preheat the oven to 205˚C
  2. Sieve the flour and baking powder into a large bowl, add the salt and mix well
  3. Add the cubed butter and lightly rub the mixture between your thumbs and fingertips until the mixture resembles breadcrumbs. This can take a few minutes, just make sure the butter is cold
  4. Add the sugar and fruit and mix well
  5. Make a well in the middle and pour in the milk. Using a palette knife gently stir the mixture until it is beginning to form a soft but pliable dough
  6. Transfer the dough on to a floured work surface and knead lightly until the mixture is just smooth. If a little sticky add a sprinkle of flour
  7. Roll the dough out to 2cm thick, cut out your rounds and place on the baking tray
  8. Brush the rounds with the egg and milk wash and place in the oven for 15 minutes or until golden brown
  9. Allow them to cool for at least 5-10 minutes before serving with clotted cream and jam



The Friday Baker. Xx

  • Posted

    13 January, 2014
  • Serves

  • Preparation

  • Cooking


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