Jump to Recipe

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 15 minutes
Total Time 30 minutes

Ingredients

  • 1 ¾ cups (225 grams) all-purpose/plain flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 tablespoons (70 grams) unsalted butter
  • 1 ½ tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • 4 heaped tablespoons sweet red apple, peeled and finely chopped
  • 4 dates, chopped
  • ½ cup (110 ml) + 1 tablespoon milk, room temperature

Instructions

  1. Preheat oven to 425°F/220°C. Cover a baking sheet with parchment 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. Stir in the sugar, cinnamon, nutmeg, apple and dates. Add the milk and mix until absorbed and your are able to form a ball (using your hands is best). I like to start mixing with a spatula, then switch to using my hands, mix just until it starts to come together. I like to turn it out onto a floured board right after the milk is just incorporated, the dough may still be crumbly.
  3. Turn out onto a lightly floured board, shape and form the dough into flat round 1-inch (2 ½ cm) thick, the dough should not be sticky or crumbly. If it is too sticky, add a little flour. Don’t knead or overwork the dough or the scones will not be light and fluffy. Using a 2 ¼-inch (6cm) cutter, dip in flour, place on the pastry and cut straight down, do not twist. You will get about 4 scones, then reshape the dough to cut out the rest. Place evenly apart on the baking sheet. Brush the tops with the tablespoon milk.
  4. Bake in the center of the oven for 15-17 minutes until well risen and golden on the top, the time will depend on your oven. Remove from the oven and cool completely on a cooling rack.

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