Cinnamon-Date Scones

Cinnamon-Date Scones

Inspired by the kids getting ready to go back to school I am going to share 5 breakfast recipes with you this week.  A breakfast marathon!  First up are my cinnamon-date scones.  My oldest son is a scone addict just like I am.  He suggested doing a whole week of scone recipes but I think it was so he could eat scones everyday.  Not a bad idea really, but I have a variety of quick and easy recipes to get you and your kids off to a great start.  My kids usually eat breakfast at home and then they will eat again when they get to school, they are like bottomless pits I tell you.

These scones will stay fresh for a couple of days, so if you make them the day or night before, they are a perfect breakfast for busy mornings. I am not an early riser so ahead of time baking works good for me.  Dates are sodium-free, fat-free, cholesterol-free, and a good source of fiber and they add the perfect amount of  sweetness and  texture to these scones.  I think you and your kids will love them!

Cinnamon-Date Scones


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup fresh Medjool dates, chopped
  • 1 cup sour cream
  • 1 tablespoon natural sugar

Cooking Directions:
Preheat oven to 450 degrees.

In a large bowl combine dry ingredients, stir in dates and then gently fold in sour cream.  Pour onto a lightly floured board and knead a few times.  Flatten into a 8 inch circle and cut into 8 wedges. Sprinkle with natural sugar.  Using a spatula, carefully place onto a greased or lined baking sheet.  Bake for 17-20 minutes or until scones are lightly browned and cooked through.

Serve warm or at room temperature.  Store remaining scones in an airtight container.




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