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Date Cranberry Orange Scones
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Medjool date paste provides all-natural sweetness in these delicious scones, no processed sugar needed!

Date Cranberry Orange Scones


  • 16 fl. Ounces cups flour
  • 45 mL date paste
  • 15 mL grated orange peel
  • 10 mL baking powder
  • 2 mL salt
  • 1 mL baking soda
  • 75 mL unsalted butter, cut into small cubes and frozen
  • 125 mL dried cranberries
  • 125 mL Medjool dates, pitted and chopped
  • 50 mL orange juice
  • 50 mL half and half
  • 1 large egg
  • 15 mL milk


  1. Preheat oven to 200°˚C. 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 a 20-22.5 centimeters 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.