Nutritional Info

Nutrition Facts

Serving Size 1 (142g)

Calories 385
Calories from Fat 111 (29%)
Amount Per Serving %DIV
Total Fat 12.3g 19%
Saturated Fat 2.7g 14%
Monounsaturated Fat 3g
Polyunsaturated Fat 6.6g
Trans Fat 0.0g
Cholesterol 67.9mg 23%
Sodium 664.8mg 29%
Potassium 145.3mg 3%
Total Carbohydrate 57.5g 19%
Dietary Fiber 1.8g 7%
Sugars 6.8g
Protein 8.7g 17%

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Recipe Description
These buttery, fruit laced scones are sure to please. Studded with dates and orange peel, they're sprinkled with cinnamon sugar before baking for a sweet, crunchy top crust.
Prep time
20 min
Cook time
12 min
Ready In
32 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  cinnamon, ground
1 Tablespoon(T)  whipping cream
1 Cup(c)  buttermilk
1 Teaspoon(t)  orange peel, grated
3/4 Cup(c)  dates, chopped and pitted
3/4 Cup(c)  butter, cut into small pieces
1/2 Teaspoon(t)  baking soda
3/4 Teaspoon(t)  salt
2 1/2 Teaspoon(t)  baking powder
1/3 Cup(c)  sugar
3 Cup(c)  all purpose flour


In a large bowl, mix flour, the 1/3 cup sugar, baking powder, salt and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in dates and orange peel. Make a well in center of butter and flour mixture. Add buttermilk all at once and stir until dough cleans sides of bowl. Shape dough into a ball. On a lightly floured board, roll or pat dough out about 1/2 inch thick. Using a 2 to 3 inch round cookie cutter, cut dough into scones. Place scones 1 1/2 inches apart on lightly greased baking sheets. Brush tops of scones with cream. Combine the sugar and cinnamon and sprinkle lightly and evenly over scones. Bake in a 425 degree F oven until lightly browned, about 12 minutes. Serve warm.

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