Studded with moist, chewy dates and swirled with orange marmalade, these Orange Date Scones are a perfect holiday breakfast choice!
ORANGE DATE SCONES WITH WHIPPED ORANGE FLEUR DE SEL BUTTER
Making a batch of fresh baked Orange Date Scones is a delicious idea for a Christmas Holiday Breakfast! And if you slather them with Whipped Orange Fleur de Sel Butter, then your morning just got a little more fabulous!
When deciding on my Christmas Holiday Breakfast menus, I generally try to incorporate recipes that can be done in stages, with most of the prep work done well in advance. It makes my holiday hostess duties a little less hectic, and lets me enjoy the holiday just as much as my guests and family.
And when it comes to breakfast breads, I’m a scone lover, for sure! So it was an easy decision to add a scone that’s laced with dried fruit and a sweet breakfast spread.
WHAT ELSE IS ON MY CHRISTMAS HOLIDAY BREAKFAST MENU?
Apple Sage Sausage Patties with Caramelized Onion Cream Sauce!
This is a fabulous recipe to add to your Christmas Holiday Breakfast menu! It’s incredibly versatile, and all the components can be prepared ahead of time to allow you to assemble the dish Christmas morning.
The basis of this delicious recipe is my Apple Sage Breakfast Sausage Patties! These savory pork sausages are studded with tart granny smith apples, red bell pepper and sweet Vidalia onions.
For Christmas, I left some of the green apple peel on to give the patties some “red and green” specks. It really gives them a festive, holiday feel. I add plenty of fresh sage to complement the pork and apples, melding them into a delicious morning repast.
THREE SERVING SUGGESTIONS:
- Top your savory Apple Sage Sausages with Caramelized Cream Sauce with GIANT BUTTERY-GARLIC CROUTONS
- Serve 2 Apple Sage Sausage Patties inside a PUFF PASTRY SQUARE. Slathered them with the dreamy cream sauce and top with the pastry lid!
- Make THICK-SLICED TOASTS and top with a few Apple Sage Sausage Patties and smother it all with Caramelized Onion Cream Sauce!
HERE’S THE LINK TO GET THIS FABULOUS RECIPE FOR YOUR CHRISTMAS HOLIDAY BREAKFAST: APPLE SAGE SAUSAGE WITH CARAMELIZED ONION CREAM SAUCE
Now, let’s get into the nitty-gritty on how to make, mix, form and bake an incredible batch of Orange Date Scones!
THE INGREDIENTS FOR HOMEMADE SCONES
- Use good quality ingredients.
- Self-rising flour is already salted, so you’ll want to use unsalted butter.
- Always use ice cold butter, it makes your scones rise higher.
- If the weather is warm, or if you’re baking in a hot kitchen, freeze your butter before starting.
- Cut your butter into cubes by cutting a stick of butter lengthwise, both vertically and horizontally. Cut those 4 sticks into cubes.
- Measure your flour accurately with a scale or hand, making sure to level off the measuring cup with a knife’s edge.
- If using canned fruit, drain well before adding to your dough. When using frozen fruit, don’t thaw it out before you mix it into your scone dough.
- If you’re adding fruit, chocolate or other sweet ingredients to a basic scone recipe, use less sugar.
- When using ingredients like canned pumpkin or mashed banana, use less buttermilk than you would normally use.
MAKING & MIXING YOUR SCONES
Here’s a few tips to help you make perfect scones, every time! Exactly how you mix your batter will affect the final scone’s texture and appearance.
- Avoid using a food processor to mix scones. A pastry cutter works best. Just press it into the mixture, cutting the butter as you go and wiping the cutter clean of dough with your hand as needed. (or use JUST your fingertips to quickly “pinch” the butter into the flour)
- Start by adding half the amount of liquid to the dry ingredients. Lightly turn the mixture and add more liquid as needed.
- Add just enough liquid to make the dough stick together. It should still be crumbly, with some floury spots when it has the right amount of liquid. Too moist a dough can make your scones tough.
- If you’re using frozen fruit, add it at the last step (just before you cut the scones) to prevent its juices from coloring the dough before it gets into the heat of the oven.
- Avoid over-mixing the dough, mix just long enough to barely form a dough that holds together.
- Once your dough is crumbly, you can freeze it in a sealed plastic bag until you’re almost ready to bake it. When you’re ready to bake the dough, thaw it out, but do not microwave it (as microwaving it will compromise its texture). This is a good way to prepare scones for busy holidays and large events.
HOW TO FORM AND SHAPE SCONES
Your scones don’t have to be perfect by any means! Form them into large rough-edged rectangles, or get more precise with a biscuit cutter, the choices are infinite.
But, when you’re forming your scones, you’ll want to keep these tips in mind:
- Move the mound of dough from the mixing bowl to a floured cutting board.
- If the dough is too crumbly , you can add slightly more buttermilk.
- When your dough is too sticky to put on the cutting board, add more flour.
- Flour your hands and shape the dough into a disc. A larger scone will make a bigger, moister scone. A smaller shape will make a daintier, drier scone.
- Gently pat the edges of the scone to smooth edges. Don’t compress the dough.
- Lightly press the top of the rectangle of dough so it is roughly 1.5 inches tall and 8 inches in diameter, or smaller.
CUTTING YOUR SCONES FOR BAKING
Knowing how to cut the scone dough correctly will make a huge difference in how your finished scones come out of the oven!
Follow these guidelines to fabulous looking scones:
- Flip the disc of dough over after finishing forming rectangle/circle.
- Cut it into eighths or score it into eighths and break it after it’s baked. Alternately, you can cut it into hearts, circles or other shapes with cookie/biscuit cutters.
- Place the cut scones on a parchment-lined baking sheet. Shape and cut more scones until you are out of dough.
- Optional: If you have remaining flour bits in the bowl, you can add a very small amount of buttermilk to them and add them to your dough.
BAKING GORGEOUSLY BROWNED AND SPARKLING SCONES
If you want scones that have a lovely burnished color and “finish”, you’ll want to follow these tips for baking your scones.
- Chill your cut scones on the baking sheet for 30 minutes before baking, they’ll rise much better.
- Make sure your oven is fully preheated before baking.
- Brush your scones with heavy cream or egg wash and generously sprinkle with sparkling sugar.
- Bake large scones for roughly 18-25 minutes. Bake smaller scones anywhere from 7-12 minutes.
Since baking times vary with different ovens, here’s two ways you can tell when your scones are done:
- You can pull the Orange Date Scones off of the pan easily with little sticking
- When broken open, the inner portion is no longer doughy
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4 Tbsp. unsalted butter
2 Tbsp. orange marmalade (good quality)
1 1/4 tsp. fleur de sel
1 cup dates, plumped in hot water for 5 minutes
2 1/4 cups AP flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/4 kosher salt
4 Tbsp. unsalted butter, cubed (chilled)
2/3 cup orange marmalade (good quality)
1 cup heavy cream + addl. for brushing tops
Large Sparkling Sugar Granules for sprinkling tops
- FLAVORED BUTTER - In a small bowl, beat the butter until whipped. Add marmalade and salt. Beat just until well blended and fluffy. Place in a crock or bowl for serving with scones. (keeps up to 7 days in refrigerator)
- SCONES - Line a rimmed baking sheet with parchment. In a large bowl, sift together the flour, sugar, BP and salt. Add butter cubes. With your fingertips, rub the butter into the flour mixture until is resembles coarse crumbs.
- Remove dates from water, dry, and chop. Add to scone mixture and stir to coat in flour.
- Drizzle in 2/3 of the cream and all the marmalade. Fold the mixture a few times with a spatula, then add remaining cream. Fold and stir JUST until dough forms. Cover with plastic and let rest for 10 minutes.
- Turn dough out onto a lightly floured work surface and knead gently until it comes together. Pat the dough into a 5"x10" rectangle. Cut into 8 equal portions and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 375°F. Brush tops of scones with heavy cream and sprinkle generously with sparkling sugar. Bake for about 25 minutes, or until golden brown. Transfer scones to a metal rack until cool. Serve with Whipped Orange Fleur de Sel Butter.
Serving Size 1
Amount Per Serving
Calories 558Total Fat 26gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 68mgSodium 223mgCarbohydrates 79gFiber 3gSugar 40gProtein 6g
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings.