Ginger Honey and Date Scones

My Favourite Tea Time Treats

Ginger Honey and Date Scones myfavouritepastime.com_1845I had these scones for afternoon tea today and decided to post the recipe. I didn’t really plan on making scones. I bought some fresh dates, hoping to make a date salad which has since not materialised. So there were the dates, sitting patiently on the counter, glaring at me every time I passed. I had been planning to make ginger date scones since last year but kept on postponing. I finally decided enough was enough and made them. I had mine with a nice cup of Masala Tea. That interfered with my dinner plans, but nevertheless, I enjoyed them. I added ground and candied ginger, fresh dates and my most favourite ingredient, honey.

Ginger Honey and Date Scones myfavouritepastime.com_1776Ginger and honey is a great combination. There are thousands ginger honey recipes, notably, ginger and honey tea, described as a home remedy for flu and colds; ginger honey tonic, said to aid in digestion and grated ginger and honey, claimed to be a home remedy for grey hair. Apparently, applying ginger-honey paste on hair reverses grey hair (LOL). The Internet is full of interesting ideas and claims. Okay, I need that golden seven hours of sleep so I must call it a day. I wish you a happy weekend, ahead

Ginger Honey and Date Scones myfavouritepastime.com_1862I hope you will enjoy the scones, the way we did.

  • Ingredients
  • 250g (2 cups) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • Pinch salt
  • 60g (2oz, ¼ cup) butter, cubed
  • ¼ cup chopped candied (crystallized) ginger, chopped
  • ½ cup seeded and chopped fresh dates (75g`)
  • 1 egg
  • 2 tablespoons honey
  • 100ml (⅓ cup + 1 tablespoon) buttermilk
  • Buttermilk or extra egg, for glazing

Ginger Honey and Date Scones myfavouritepastime.com_1709 Please always remember to assemble all ingredients before you start. Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment (greaseproof) paper.

Ginger Honey and Date Scones myfavouritepastime.com_1710Sift the flour, baking powder, ginger and salt into a large bowl.

Ginger Honey and Date Scones myfavouritepastime.com_1712Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs.

Ginger Honey and Date Scones myfavouritepastime.com_1715Add ginger and dates and stir to mix. Make a well in the centre of the flour mixture.

Ginger Honey and Date Scones myfavouritepastime.com_1718In another bowl, whisk together egg, honey and buttermilk.

Ginger Honey and Date Scones myfavouritepastime.com_1722Add the egg mixture to the well.

Ginger Honey and Date Scones myfavouritepastime.com_1724Mix with a flat-bladed knife, to a soft dough.

Ginger Honey and Date Scones myfavouritepastime.com_1725Turn the dough onto a lightly floured surface and knead briefly and lightly, folding it back over itself, and pressing down, very lightly (about 20 seconds). The dough should just lose its stickiness. (Do not over handle the dough otherwise the scones will be tough)

Ginger Honey and Date Scones myfavouritepastime.com_1728Press, pat or roll out dough to a 7-8 inch circle. Cut into 8 pieces. If you prefer you can use a shaped cutter to cut into rounds or squares or whatever shape you prefer.

Ginger Honey and Date Scones myfavouritepastime.com_1731Place the scones on the prepared baking sheet (tray). Glaze with buttermilk or if preferred glaze with egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve warm.

Ginger Honey and Date Scones myfavouritepastime.com_1841I had the scones with a cup of Masala Tea

Ginger Honey and Date Scones myfavouritepastime.com_1865I hope you’ll enjoy them too!

Ginger Honey and Date Scones


Preparation time: 30 minutes; Baking time: 10-15 minute; Makes: 8 scones.

Ingredients

  • 250g (2 cups) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • Pinch salt
  • 60g (2oz, ¼ cup) butter, cubed
  • ¼ cup chopped candied (crystallized) ginger, chopped
  • ½ cup seeded and chopped fresh dates (75g`)
  • 1 egg
  • 2 tablespoons honey
  • 100ml (⅓ cup + 1 tablespoon) buttermilk
  • Buttermilk or extra egg, for glazing

Instructions

  1. Preheat oven to 425℉ (220°C). Line a baking sheet with parchment (greaseproof) paper.
  2. Sift the flour, baking powder, ginger and salt into a large bowl. Add the cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs. Add ginger and dates and stir to mix. Make a well in the centre of the flour mixture.
  3. In another bowl, whisk together egg, honey and buttermilk. Add the egg mixture to the well. Mix with a flat-bladed knife, tosoft dough.
  4. Turn the dough onto a lightly floured surface (use self-raising flour) and knead briefly and lightly, folding it back over itself, and pressing down, very lightly (about 20 seconds). The dough should just lose its stickiness. (Do not over handle the dough otherwise the scones will be tough)
  5. Press, pat or roll out dough to a 7-8 inch circle. Cut into 8 pieces. If you prefer you can use a shaped cutter to cut into rounds or squares or whatever shape you prefer.
  6. Place the scones on the prepared baking sheet (tray). Glaze with buttermilk or if preferred glaze with egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve warm.

Points to Note:

  1. Please note: I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup).
  2. Please note I baked the scones for 12 minutes.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

51 thoughts

  1. Ginger is one ingredient that we like very much, especially in chicken dishes. We have our own version of ginger tea, salabat, which some believe helps with sorethroat and in improving the voice. Putting them in scones sounds yummy.

      1. There are several versions of this recipe but the simplest one uses fresh ginger, water and brown sugar.
        Pound or dice or shred 2 inches of fresh ginger then put in 4 cups boling water with 2 tablespoons of brown sugar for about 10 minutes. You can adjust the water if it’s too strong and put fruits or change the sugar to honey. Hope you like it. 🙂 There is also a video on how to make a powdered form of the salabat:

        1. Lyn
          Thank you so much for sharing the recipe and the video. I’ll definitely try and give you a feedback. You are so kind. I wish you a wonderful week!
          Liz

  2. Scones and strawberries (and thick cream) sorry…. Just remind me of spring. I found this lovely cream stuff in a Mexican store. I could eat it right out of the container by the spoonfuls. It is like whipped cream or the English clotted cream but creamier, not as sweet and holds its lovely texture. Oops, the scones! They look wonderful. I make scones often at home. The addition of ginger…wonderful. Now I better scoot! Sending good weather vibes your way! ☀😊

    1. Hi Sandy,
      You must be enjoying yourself tremendously. That cream stuff must have been a hit. You should have mailed me some for my scones. Today’s weather was 15C, awesome. It will dip again sometime next week, meanwhile we are making hay while the sun shines! Best wishes to your family and friends!
      Liz

  3. These look like a delicious creation Liz! I’ve been having a love affair with dates lately and this looks like the perfect use of them…thanks for sharing your recipe 🙂 Happy Friday and happy weekend!

    1. Hi Nancy
      I’ve had a love affair with dates for many years. I mainly snack on them. Maybe 2-3 per day. I had a wonderful Friday and I know the weekend will be awesome. Temperatures are great!
      Liz

    1. Hi Judie,
      I freeze my ginger and grate it when I need it for cooking. Such a splendid idea for having ginger flavour. I hope the weekend is as nice as here!
      Virtual Hugs,
      Liz

  4. Looks scrumptious Liz! Masala tea definitely would be a perfect accompaniment 🙂 have you tried honey, yuzu and ginger tea? I think it’ll be nice with these scones .

    1. Salsachica
      Okay I had to google yuzu. Now I know what it’s. I have had lemon/lime ginger and honey tea. Lovely combination. Tomorrow I shall treat myself to ginger-honey tea for sure. Thanks for visiting!
      Liz

  5. Liz, this sounds like a fun combination. I tried your buttermilk scones last weekend and they came out so good. This is another great variation. Thanks for providing such a fool proof recipe which can be adapted with so much versatility.

    1. Hi Sonal,
      I’ve just been admiring recipes in your blog and the photos too. Thanks for making and liking the buttermilk scones. I am so glad you liked them. I wish you a very happy weekend, ahead. Take care!
      Liz

      1. Thanks to you Liz. Your baked goodies have a,wash been very inspiring. Finally I tried my first thing from the list of “To Try from Liz’s Blog”. I love it that your recipes are so clear and doable. Thanks so much. I want to make the savory scones next and may be miniature ones :).
        Hugs.

        1. Thank you so much, Sonal. You’re are on my list of “to cook from blogs too” I shall be trying out a recipe, very soon indeed. I’m glad you find the recipes clear and doable. Thanks for the feedback!
          Liz

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