Celia, from Fig Jam and Lime Cordial, has declared the second week of August International Scone Week. So be it.
Of course, with my recent success with sourdough scones, I was determined to make them for this auspicious occasion. I decided to vary the recipe slightly and make sour dough date scones.
I made this lot with instant yeast but I also made a batch yesterday with my 100% hydration sourdough starter and they turned out equally well. The only problem with yesterday’s batch was, I was trying to determine the quantity of dates and sugar to use and I think I added too much of both, so I had to make another batch today.
I just love these scones. It is hard to say why they are so good. The only explanation I have is that they are never doughy and they have wonderful oven spring.
This recipe is, virtually, the same as my previous post. If you prefer plain scones, you may wish to check out that post. The recipe calls for 400g of active 100% hydration sourdough starter. If you don’t have a sourdough starter, make up a starter as follows:
- 200g plain flour
- 200g water
- 1 tsp dry yeast
Mix all the ingredients together and leave on your kitchen bench for 6-8 hours.
If you have a sourdough starter that is not 100% hydration, adjust the fluid as appropriate.
Sourdough date scones:
- 400g active 100% hydration sourdough starter or starter made as above.
- 450g plain flour
- 4 tsp baking powder
- ½ tsp bicarb soda
- ½ tsp salt
- 2 tbs* sugar
- 120g butter
- ½ cup milk – and more, if needed
- 1 cup chopped dates
*These are 20 mil tablespoons.
- Whisk the milk into the starter then set aside.
- Sift all the dry ingredients together.
- Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
- Add the dates and mix to distribute evenly.
- Add the starter mixture and mix to form a dough. You may need a bit more milk.
- Tip dough onto your work surface and knead just enough to form a smooth dough.
- Press out dough to about 2 cm deep.
- Using a scone cutter, cut out scones.
- Put scones on baking tray lined with baking paper.
- Brush scones with milk.
- Let scones rest on kitchen bench for one hour.
- Bake at 200°C for 12 minutes or until cooked.
If you are interested in my 2013 and 2012 International Scone Week posts, here they are. In 2013, I posted Belinda Jeffery’s Buttermilk Scones and, in 2012, Merle Parrish’s Pumpkin Scones.
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G’day! What beautiful scones Glenda that I am salivating for one now!
Thanks for sharing as part of Celia’s International Scone Week too!
Cheers! Joanne
Hi Joane, thanks for visiting.
What beautiful scones. This is the first I’ve heard of using sourdough, sounds wonderful.
It sure it, it makes a big difference, I don’t know why.
these look wonderful tho i would have to skip the dates! and i would never have thought of using sourdough starter. very clever of you!
Not so clever, I found the recipe in an old cookbook.
Wow Glenda – those are big tall scones! Mine look so puny next to yours I’m embarrassed.
Diane, don’t be. Only this recipe produces such babies.
Never thought to make scones with my sourdough starter – what a great idea, they look fabulous!
Hi, it really works.
Glenda, your scones look so good. I ‘d say the more dates the better.
Hi Christine, I thought the first batch were a little too sweet. I like this lot better.
glenda..your scones look absolutely fantastic..and so cool that you make them with sourdough..x
Thanks Jane.
Ok… These look amazing! I can’t wait to try!
Hi Elizabeth. I made the chilli jam today. All was well, though I may have left it a bit runny. I usually make things too stiff so I was very cautious.
It’s ok… It will get stickier as it cools, you will be surprised! Even a bit runny, it is a great sweet chilli sauce! Liz x
Hi Elizabeth it is a pretty easy recipe – I like that. Some recipes you are chopping for hours.
See, “never doughy”. I think that’s a brilliant test for scones! 🙂 They look glorious G! xx
Thanks Ceilia. It is not a very good description but I can’t think of anything better.
Yep, your scones look fantastic… and they pass muster methinks xo
Thanks Liz
I love that you used sourdough! And I would enjoy them with dates but Dave is not keen on them sadly.
Hi Tandy, I found the sourdough recipe in a very old American bread book. It is fantastic.
Those scones look delicious.
Hi Mary, we have a rather lot of scones in this house at the moment, lucky they freeze really well.
Yum, I prefer date scones over any other… not being a strawberry jam person. Your photo of them are stunning, I can imagine the taste and texture… dates scones as an art form 🙂
Hi Ella, Thanks.
I detest sultanas in scones but chopped dates sound rather better – and they certainly look delicious. One day, I’ll get round to making yeasted scones.
Hi Anne, they are really good. Like I say in the post, I can’t explain it but they are better than my normal scones.
Yum I haven’t eaten a date scone since I was a kid Glenda. I bet they were delicious!
Sandra, they are nice. I really can’t explain what difference the starter makes but it does make a difference. Like I said they are never doughy.
I love the idea of dates in a scone – scrumptious.
have a happy day Glenda.
🙂 Mandy xo
Hi Mandy thanks have a great day toooo!