Penny's Apple-Date Scones
Submitted by MiriamM
Penny’s apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don’t-separate baking method gives soft middles and crackly sugar tops.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minPenny’s scone recipe combines four ingredients that pair naturally with each other: chopped fresh apple, sticky-sweet dates, chewy rolled oats, and a hit of cinnamon. Half-and-half in the dough adds richness without the heaviness of full cream, and the dates dissolve slightly during baking so each bite gets a hit of caramelly sweetness.
The shaping technique here is the standout. Rather than cutting wedges and pulling them apart on the pan, you cut the scored circle and bake it as one connected piece. The wedges keep their soft sides where they touch each other, and only the outer edges and tops crisp up. After baking, you separate the wedges immediately while still warm. Result: extra-tender insides and golden, crackly tops.
Unpeeled apple is intentional. The skin adds color, fiber, and a slight chew that contrasts the soft date pieces. Just dice it small so the pieces distribute evenly and don’t overwhelm any single bite.
Pro Tips
- Choose a firm apple that holds shape when baked: Granny Smith, Honeycrisp, or Braeburn all work. Soft apples like McIntosh turn to mush.
- Chop dates while they’re slightly chilled. Cold dates are easier to dice; sticky room-temp dates clump on the knife.
- Don’t skip the half-and-half brush before baking. It’s what gives the tops their golden gloss and helps the sugar adhere.
- Separate the wedges immediately when they come out of the oven. Wait too long and they’ll set together and tear when pulled apart.
Variations
- Sub raisins, dried cranberries, or chopped dried blueberries for the dates as the recipe suggests.
- Add ½ cup chopped pecans or walnuts for crunch and nutty depth.
- Use brown sugar in place of white for a deeper, more molasses-forward sweetness.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Cut the margarine into the flour, sugar, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs.
Stir in the oats, apple and dates.
Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball.
Turn the dough onto a lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet.
Cut into 8 wedges or squares whichever way you prefer, but do not separate.
Brush with half and half and sprinkle with sugar, if desired.
Bake for 16 to 18 minutes, or until golden brown.
Immediately remove from the cookie sheet; carefully separate the wedges.
Serve warm.
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