Date Cranberry Orange Scones
Sugar Swap

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

Date Cranberry Orange Scones


  • 2 cups flour
  • 3 tbsp. date paste
  • 1 tbsp. grated orange peel
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. bicarbonate of 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 extra light thickened cream (“Half-and-Half” - a mix of regular cream and milk)
  • 1 egg (large)
  • 1 tbsp. milk


  1. Preheat the oven to 205 ˚C. Line a baking tray with parchment paper. Set aside.
  2. Place the flour, date paste, orange peel, baking powder, salt and bicarbonate of soda in a food processor. Pulse to fully combine. Add the butter and pulse to a coarse crumb consistency.
  3. Place the orange juice, cream and egg in a large bowl. Whisk until smooth. Add the cranberries and Medjool dates and stir to combine. Add the flour mixture and stir until a soft dough forms.
  4. Transfer the dough onto a lightly floured surface and knead 10-12 times, flouring and scraping as necessary. Form the dough into an a 20-23 cm disk. Cut the disk into 9 equal wedges.
  5. Carefully transfer the wedges onto the lined baking tray and brush the tops with milk. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack before serving. 
9 servings
40 minutes

Nutritional analysis per serving: calories: 258.1, fat-grams: 8.6, carb-grams: 39.2, protein-grams: 3.9