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Pecan-Date Scones

Crunchy pecans and sweet dates add delightful texture to these light-as-a-feather breakfast scones. Best of all? You can make them in just 30 minutes!

Serves 20
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
206 calories per serving


> 1 cup chopped pecans
> 1 cup chopped dates
> 2 1/4 cups heavy whipping cream
> 2 tbsp milk
> 1/2 cup sugar
> 3 1/4 cups flour
> 1 tbsp baking powder
> 1 tsp baking soda


Preheat the oven to 350°F. Whip the cream until soft peaks form, then beat in the sugar, and set aside. Mix remaining dry ingredients in a separate bowl. Fold into the whipped cream. Add the pecans and dates.
Drop the scones, by ¼ cupful, on a parchment-lined baking sheet. Brush the tops with the milk, then bake in the oven for 20 min., or until an inserted toothpick comes out clean.


Want to top your scones with a glaze? Mix together 3 tbsp milk, 1 cup confectioners sugar, and ½ tsp ground cinnamon. Drizzle glaze on after scones have had a chance to cool slightly, but while they’re still a little warm, then let cool completely so glaze hardens and sets.

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