Total Time
Prep 20 mins
Cook 15 mins

Although I've tweaked it slightly, the original of this recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking.

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
  3. With pastry blender cut in the cold butter until mixture looks like fine crumbs.
  4. Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
  5. On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
  6. Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
  7. Best served warm!
Most Helpful

I made 5 scones and used Splenda Brown and 1/4 cup of dated (chopped quite small). While I do prefer wedges or cut circles this was quicker that was a good thing today. The texture is light and tender, the taste is a delight (even with trimming the amount of dates). Thanks for this one Syd.

Annacia August 28, 2011

Syd, thank you so much for sharing this treat with us. Seriously, the best scones I have tried here on food. What a treaure these are light, fluffy, tender and packed full of flavor, with a nice crunchy crust. The dates and candied ginger are perfect together. I only made 1/2 the recipe, I am now kicking myself. Used the 1/3 cup measure resulting in very pretty scones. I ended up with 4 large scones. They were lovely with butter but even better with fresh homemade mango jam. I have hidden the scones, they are all for me. I will be putting this recipe in my favorites for 2011.

Baby Kato April 25, 2011

These were excellent. Very tender. I ended up with about 12 in my batch (I just eyeballed it) and liked the free-formed shape of the scones. Made for Newest Zaar Tag.

mary winecoff February 22, 2010