I'm a Goose, so sorry, I made them at work this morning, and I realized that I said the wrong amount of dates in the video, only 500grams not 1kg, so sorry, having an ageing moment there :) The reason I said 1kg is because I usually double the recipe at work. I hope no-one has made them yet!!
This recipe is SO DARN GOOD! ~ NB ~ omitted cream poured over because I didn't have enough and I can imagine how next level they'd taste with it! I love date scones, always chopped mine up, but halve them now, thanks for that tip. A good date scone needs dates in every bite.
😃exactly, I agree, loads of dates. Yeah, it's a great recipe, please try the cream, it makes them so moist and yummy. I usually slather them with cream, even more that I did in this video.
Hi Lee, I rarely comment on UA-cam but I wanted to especially thank you for this incredible recipe. My husband ate two date scones in 20 mins they were that good! Also, I confess, I used milk instead of cream in the recipe but it was still delicious. I will be making these date scones again with cream next time.
Oh, that's wonderful. I cook for a living and have been making them for years, people just love them. Thank you so much for taking the time to comment. And I'm so glad you and your husband enjoyed this recipe. To be honest, I've never made them without the cream, I'll have to give that a go.
Hello Lee, I would say this by far the best date scone ever.t l. I tried your recipe first time my 18yo son said the,Best Scone even after a meal, he was full but can't resist this scone afterc1 bite... My nane also Lee NZ 🇳🇿 God bless ✝️💝
I made these scones,last night.They are the Best Date Scones,I've ever made,and Easy to make.I fully agree,Do Not chop the dates,leave them Big,and use plenty.Thank you for this Marvellous recipie,Lee,which so inspired me.Ill be making more.I also liked your video clip on demonstrating,because of the Ease,you displayed.I also managed to find a terrific tin scone cutter,before starting with your recipe.A great idea,of yours to twist the dates.
You are most welcome, my pleasure. And thank you for letting me know you made them. Comments like yours makes this video making thing I've stumbled into, so worthwhile. ♥
super easy, I make them gf for me, just switching to GF SR flour. They taste great, but just don't stay as fresh as the "wheat" flour ones. But I eat a couple, then freeze them. :)
I'm so sorry, I realized this morning at work when I was making them, that I only put 500grams of dates in, not 1 kg. The reason I think I said 1kg is that I double the recipe at work, so sorry. I hope you haven't made them yet.
I'm so disappointed I'm not able to make your lovely scones. I only bake with the gram measure and I don't find conversion charts are accurate or reliable. They do look lovely and I love dates.
Oh no, I would love for you to try them. Here's the recipe in grams, I weighed it for you: 500grams of SR Flour (or 500grams of plain flour and 47grams of baking powder) 50 grams of icing sugar, 259 grams milk, 254 grams cream, 250 grams water. 500grams dates. Lots of cream to cover them, before they go in the oven. The recipe is pretty forgiving, just as long as the dough is moist and sticky, they'll be fine.
Oh goodness, I can't remember getting a reply to my request for this recipe in grams. I have just come across them again and looked in the comments. I would like to say thank you to you for converting them for me. I will look forward to making them.🙂❤
Good morning. Oh no, without being there, I'd say that it needed more time in the oven, all ovens are different, if you press the scone in the middle before taking it out of the oven, you can usually tell if it's underbaked and just bake them for a few more minutes. I'm so sorry this happened to you. If you still have them, just put them back in a hot oven for 5 minutes or so.
Lee, I love dates and I am impressed by your wonderful large scones - I definitely will try this version. May I ask why you didn’t use an egg or two in this recipe? The scone recipes I’ve seen over the years usually call for one egg for every 2 cups of flour, even if the recipe calls for some cream in the mix. The egg and the addition of sugar is the main difference between a scone and our American “biscuit”. I was just wondering. Thank you for your reply.
You're welcome. Wow, I've never known scones to contain egg. Some people use an egg wash to brush the tops, but not as an ingredient in a scone. It may be an Australian thing. My mum and grandmother made scones using the old-fashioned butter method, but they didn't contain egg neither. I'll have to research that. Cooking is a marvellous thing, I'm always learning. By the way I made these date scones this morning at work, and they flew off the shelf :)
I couldn't make them as I couldn't get hold of any dates. We usually shop at Aldi and their shelves are very bare . No dried fruits, toilet paper (again), chocolate bars, potato chips etc. We live north of Geraldton, WA. They come from over east and they can't cross the Nullarbor because of flooding. Both the road and the railway are effected. 😞
Gee that's no good. I shop at Aldi's most of the time as well. The dates in the video are from Aldi's and are 500grams 😉. I live in Queensland, and we have had so much rain. A couple of the bridges are closed in town. My brother lives in Perth. You do live in a beautiful part of Australia. I was there many years ago. I hope it dries up for you soon and the trucks can get through. Oh no, not the mad rush for toilet paper again........
OMG! ! Do these really work??? You have driven a coach and horses through all other recipes. The dates look as if they would sink any scone. The amount of liquid poured into the dry ingredients make me want to faint with fear. The scooping up of the dough and the twisting of each shape cut out goes against all the received advice. Last but not least- the pouring of the cream on top of the scones and bundling them all up together....the stuff of culinary nightmares!!!!! And yet- I can't wait to make them and more importantly, eat them!!!
😀😀😀😀😀 Love it. Not sure about the coach & horses though, are my videos so slow???? Yes, you are correct, there are a tonne of dates, loads of liquid, and most importantly loads of cream over the top. But they do work, for some strange reason, even twisting of the scones. But if you don't need to twist, just lift them. They are a heavy scone though, as you can imagine. I've been recently making the lightest scones ever from a 140-year-old recipe a lovely lady gifted me, omg, so different than my usual methods. I'll be posting that video soon. Thanks for watching, love your comment btw.
Your scons hardly rosefrom the raw state. Also you cut them instead of pulling them apart. I'm not a baker however every one that has tasted my scons ask for more when I'm in the mood for baking. Yours look great I don't understand the need for water in the mix!
I know this recipe goes against everything almost in scone making, however they taste great, seriously, people rave about these, I've made them thousands of times now, everywhere I work, and people just love them. I've scheduled a video in 2 weeks' time where I am making scones from a 140-year-old recipe, which are so different to these ones. They use only 2 cups of flour to get the same number of scones. But I still make these ones at work, because people love them.
I'm a Goose, so sorry, I made them at work this morning, and I realized that I said the wrong amount of dates in the video, only 500grams not 1kg, so sorry, having an ageing moment there :) The reason I said 1kg is because I usually double the recipe at work. I hope no-one has made them yet!!
The best kind of mistake to make. You can never have too many dates😊
@@brewcology lol true, but maybe a whole kg is pushing it a little :)
No butter just cream! Right?
@@kahoacorbett5102 yep, that's right, the cream replaces the butter in this recipe
Phew!
Mmm those look superb, your nanna would be so proud of you. I cant wait to make these little Gems 😋😋😘
Thank you so much, she was a wonderful Nanna, I miss her.
O M G i will try on the week end 👏👏👏 God Bless You my lovely girl 🙏🙏🙏😍😍😍 keep posting 😍😍😍😘😘😘😘❤❤❤🌹
that's so lovely, thank you, I hope you enjoy them
This recipe is SO DARN GOOD! ~ NB ~ omitted cream poured over because I didn't have enough and I can imagine how next level they'd taste with it! I love date scones, always chopped mine up, but halve them now, thanks for that tip. A good date scone needs dates in every bite.
😃exactly, I agree, loads of dates. Yeah, it's a great recipe, please try the cream, it makes them so moist and yummy. I usually slather them with cream, even more that I did in this video.
@@leescooking I absolutely will!
Hi Lee, I rarely comment on UA-cam but I wanted to especially thank you for this incredible recipe. My husband ate two date scones in 20 mins they were that good!
Also, I confess, I used milk instead of cream in the recipe but it was still delicious. I will be making these date scones again with cream next time.
Oh, that's wonderful. I cook for a living and have been making them for years, people just love them. Thank you so much for taking the time to comment. And I'm so glad you and your husband enjoyed this recipe. To be honest, I've never made them without the cream, I'll have to give that a go.
Thank you Lee for your wonderful recipes and sharing them with us all. God bless.
Oh, thank you for commenting, that made my morning, I'm off to work now, have a wonderful day :)
Hello Lee! You prepared an excellent recipe by dates I enjoyed it , looks very tempting Have a great weekend❤🎉
thank you, I hope you have a lovely weekend too
Hello Lee,
I would say this by far the best date scone ever.t l. I tried your recipe first time my 18yo son said the,Best Scone even after a meal, he was full but can't resist this scone afterc1 bite...
My nane also Lee NZ 🇳🇿
God bless ✝️💝
Wonderful, that's what I love to hear. I'm so glad your son enjoys them. Hahaha my daughter lives in NZ as well. Her middle name is Lee 😉
I’m going to make a date 📅 to make these thanks for sharing this recipe.!
😃😀😄just remember only 500grams though
I made these yesterday; turned out well .. if one uses a small toaster oven, one needs to take care when baking. ty for the recipe Lee. 👌💛💚💯
Thanks Amanda. You're most welcome. I would probably only cook 1/2 batch at a time in the toaster oven ♥
Oh yum! 'Want to try these!!! 😄
I think you'll love them, but only use 500g dates, not 1 kg as I said in the video, I was having a "moment".
@@leescooking Thanks for the correction & taking the time to fix.☺
I just made these Lee, they turned out perfect, and so easy ty 🥰
oh, great to hear, and you're most welcome. :)
I will try looks very interesting
awesome, hope you like them
Thankyou. These look so delicious and easy.
So easy and people love them. I hope you try them, but they are a heavier scone and only use 500grams of dates :)
I made these scones,last night.They are the Best Date Scones,I've ever made,and Easy to make.I fully agree,Do Not chop the dates,leave them Big,and use plenty.Thank you for this Marvellous recipie,Lee,which so inspired me.Ill be making more.I also liked your video clip on demonstrating,because of the Ease,you displayed.I also managed to find a terrific tin scone cutter,before starting with your recipe.A great idea,of yours to twist the dates.
You are most welcome, my pleasure. And thank you for letting me know you made them. Comments like yours makes this video making thing I've stumbled into, so worthwhile. ♥
Looks great thx ❤
You're welcome. Everyone loves these I hope you try the recipe.
Goddam awesome
😀
❤ delicious...
Oh wow. They look amazing. Am going to try them the GF way. It looks so easy to make.😊
super easy, I make them gf for me, just switching to GF SR flour. They taste great, but just don't stay as fresh as the "wheat" flour ones. But I eat a couple, then freeze them. :)
I'm so sorry, I realized this morning at work when I was making them, that I only put 500grams of dates in, not 1 kg. The reason I think I said 1kg is that I double the recipe at work, so sorry. I hope you haven't made them yet.
I'm so disappointed I'm not able to make your lovely scones. I only bake with the gram measure and I don't find conversion charts are accurate or reliable. They do look lovely and I love dates.
Oh no, I would love for you to try them. Here's the recipe in grams, I weighed it for you: 500grams of SR Flour (or 500grams of plain flour and 47grams of baking powder) 50 grams of icing sugar, 259 grams milk, 254 grams cream, 250 grams water. 500grams dates. Lots of cream to cover them, before they go in the oven. The recipe is pretty forgiving, just as long as the dough is moist and sticky, they'll be fine.
Oh goodness, I can't remember getting a reply to my request for this recipe in grams. I have just come across them again and looked in the comments. I would like to say thank you to you for converting them for me. I will look forward to making them.🙂❤
@@geminil2415 Oh no problem at all, I hope you enjoy them
Looks amazingly delish...thank you for gram conversion...will try it..❤
@@prissypillay1920 wonderful, let me know if you do ☺
Hi Lee
I baked this recipe but my scone was wet and doughy in the middle , I did baked 200º
What I did wrong? Thanks Mary B
Good morning. Oh no, without being there, I'd say that it needed more time in the oven, all ovens are different, if you press the scone in the middle before taking it out of the oven, you can usually tell if it's underbaked and just bake them for a few more minutes. I'm so sorry this happened to you. If you still have them, just put them back in a hot oven for 5 minutes or so.
I only have dried dates on hand. Can I soak them in water for 20 mins and use them in the scone? Thanks 😊
I only ever use dried dates, no need to soak them in water.
Lee, I love dates and I am impressed by your wonderful large scones - I definitely will try this version. May I ask why you didn’t use an egg or two in this recipe? The scone recipes I’ve seen over the years usually call for one egg for every 2 cups of flour, even if the recipe calls for some cream in the mix. The egg and the addition of sugar is the main difference between a scone and our American “biscuit”. I was just wondering. Thank you for your reply.
You're welcome. Wow, I've never known scones to contain egg. Some people use an egg wash to brush the tops, but not as an ingredient in a scone. It may be an Australian thing. My mum and grandmother made scones using the old-fashioned butter method, but they didn't contain egg neither. I'll have to research that. Cooking is a marvellous thing, I'm always learning. By the way I made these date scones this morning at work, and they flew off the shelf :)
Maybe egg would make them a bit 'cakey'? Have not heard of egg being used either, but it could be fun giving it a go😂
Totally agree. Never heard of eggs in a scone. I've been making Irish scones - not an egg or a date in dight😂
This lady is messier then me when cooking
🙃😉
I couldn't make them as I couldn't get hold of any dates. We usually shop at Aldi and their shelves are very bare . No dried fruits, toilet paper (again), chocolate bars, potato chips etc. We live north of Geraldton, WA. They come from over east and they can't cross the Nullarbor because of flooding. Both the road and the railway are effected. 😞
Gee that's no good. I shop at Aldi's most of the time as well. The dates in the video are from Aldi's and are 500grams 😉. I live in Queensland, and we have had so much rain. A couple of the bridges are closed in town. My brother lives in Perth. You do live in a beautiful part of Australia. I was there many years ago. I hope it dries up for you soon and the trucks can get through. Oh no, not the mad rush for toilet paper again........
OMG! ! Do these really work??? You have driven a coach and horses through all other recipes. The dates look as if they would sink any scone. The amount of liquid poured into the dry ingredients make me want to faint with fear. The scooping up of the dough and the twisting of each shape cut out goes against all the received advice. Last but not least- the pouring of the cream on top of the scones and bundling them all up together....the stuff of culinary nightmares!!!!! And yet- I can't wait to make them and more importantly, eat them!!!
😀😀😀😀😀 Love it. Not sure about the coach & horses though, are my videos so slow???? Yes, you are correct, there are a tonne of dates, loads of liquid, and most importantly loads of cream over the top. But they do work, for some strange reason, even twisting of the scones. But if you don't need to twist, just lift them. They are a heavy scone though, as you can imagine. I've been recently making the lightest scones ever from a 140-year-old recipe a lovely lady gifted me, omg, so different than my usual methods. I'll be posting that video soon. Thanks for watching, love your comment btw.
Your scons hardly rosefrom the raw state. Also you cut them instead of pulling them apart. I'm not a baker however every one that has tasted my scons ask for more when I'm in the mood for baking. Yours look great I don't understand the need for water in the mix!
I know this recipe goes against everything almost in scone making, however they taste great, seriously, people rave about these, I've made them thousands of times now, everywhere I work, and people just love them. I've scheduled a video in 2 weeks' time where I am making scones from a 140-year-old recipe, which are so different to these ones. They use only 2 cups of flour to get the same number of scones. But I still make these ones at work, because people love them.
your like a kid baking very messy
☺I passed on this comment to my husband, he said "well we know that" 😉