Recipe courtesy of Claire Robinson

Date and Oat Scones with Homemade Date Butter

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 10 servings



Date Butter:


  1. Preheat the oven to 425 degrees F.
  2. For the scones: In a medium bowl, mix 2 cups of the flour, the sugar and salt. Stir in 1 1/2 cups of the cream and mix until it forms a dough. Use the remaining 2 tablespoons flour if the mixture seems too wet.  
  3. On a lightly floured work surface knead the dough gently 3 to 4 times, working in 3/4 cups of the dates, and pat it out to a 1/2-inch thick and 10-inch diameter circle. Cut the circle into 10 equal wedges and transfer to a baking sheet. Brush the top with the remaining 1 tablespoon heavy cream and pat the oats on top until they stick. Bake in the middle of the oven until golden, about 15 minutes.  
  4. For the date butter: Place cheesecloth over a sieve and place over a medium bowl. Set aside. 
  5. In a stand mixer fitted with the whisk attachment, add the cream and whisk on medium-high speed. When the cream starts to split and there is solid butter and liquid at the bottom of the bowl you are done. Place the butter into the cheesecloth and wrap it tightly.  Squeeze out all the liquid from the butter. 
  6. Transfer 1/2 cup of the butter to a food processor. Add the remaining 1/4 cup chopped dates, the sugar and salt to taste and pulse until well combined. Transfer to a ramekin. You can save the remaining butter in the fridge for 2 weeks. Serve the date butter with the scones. 

Cook’s Note

BYOC ("be-your-own-chef" notes): I like this recipe because it's a throwback to my 5 ingredient days. You can customize it by adding orange zest and dried cranberries, or omitting the sugar and going for maple syrup, or even adding cooked bacon and serving the scones hot out of the oven with a yummy melty camembert (my personal favorite twist and like devils on horseback gone rogue!).