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Date Cranberry Orange Scones

date cranberry orange scones
PREP: 40min
YIELD: 9 servings

You're going to love the natural sweetness of Medjool dates in this classic Cranberry Orange Scone!


  • 2 cups flour
  • 3 tablespoons date paste (see Related Links below)
  • 1 tablespoon grated orange peel
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅓ cup unsalted butter, cut into small cubes and frozen
  • ½ cup dried cranberries
  • ½ cup Medjool dates, pitted and chopped
  • ¼ cup orange juice
  • ¼ cup half and half
  • 1 large egg
  • 1 tablespoon milk


  1. Preheat oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
  2. Place flour, date paste, orange peel, baking powder, salt, and baking soda in a food processor. Blitz to fully combine. Add butter and blitz to a coarse crumb consistency.
  3. Place orange juice, half and half, and egg in a large bowl. Whisk until smooth. Add cranberries and Medjool dates and stir to combine. Add the flour mixture and stir until a soft dough forms.
  4. Transfer dough to a lightly floured surface and knead 10-12 times, flouring and scraping as necessary. Form the dough into an 8-9 inch disk. Cut the disk into 9 equal wedges.
  5. Carefully transfer the wedges to the lined baking sheet and brush the tops with milk. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack before serving.

Nutritional analysis per serving:

calories: 258.1, fat-grams: 8.6, carb-grams: 39.2, protein-grams: 3.9

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.