Date and Clementine Scones
Date and Clementine Scones
Open in full-screen mode

Date and Clementine Scones

25 MIN
18 MIN



  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  2. In a bowl, combine the milk with the clementine zest and juice. Set aside.
  3. In a food processor, combine the flour, sugar, baking powder, fennel seeds, and salt. Add the butter and cream cheese and pulse a few seconds at a time until they are the size of peas. Add the milk mixture and pulse just enough to moisten the dry ingredients.
  4. On a floured work surface, place the dough. Add the dates and combine with your hands. Roll out or pat the dough down into a 23-cm (9-inch) square. Cut the dough into 16 squares and place on the baking sheet, spacing them evenly.
  5. Brush the scones with the cream. Bake for about 18 minutes or until lightly golden brown. Let cool completely. Serve with hard cheeses.


If you serve these scones for breakfast, sprinkle them with brown sugar or sugar before baking.


  1. I was wondering if I can omit the fiqs in the scone recipe - thank you

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.