Date Pecan Scones | Recipes

Date Pecan Scones

(5) Ratings:
Prep Time:
Baking Time:
Makes:about 22 scones

Make a date to bake this irresistible scone that’s crispy on the outside and tender on the inside.



3 cups 750 mL Robin Hood® Original All Purpose Flour
1 2/3 cup 400 mL Robin Hood Best for Cake & Pastry Flour
3/4 cup 175 mL brown sugar
2 tsp 10 mL baking powder
3/4 tsp 4 mL baking soda
½ tsp 2 mL salt
1 cup 250 mL Crisco® All Vegetable shortening, cold, cut into small pieces
1 cup 250 mL chopped pecans
1 cup 250 mL chopped dates
1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk, cold
1 tsp 5 mL vanilla extract


1/4 cup 50 mL milk
¼ cup 50 mL packed brown sugar or granulated sugar for topping


  1. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  2. Combine both flours, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs.
  3. Add the pecans and dates. Pour the evaporated milk and vanilla over the top. Mix with a fork until a crumbly dough forms. Gather everything together into a ball and knead everything gently together. Do not over mix.
  4. Pat dough out on a lightly floured surface, until it is approximately 1” (2.5 cm) thick. Cut into 2 ½” (7 cm) rounds, using a cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
  5. Bake in preheated oven for 18 to 20 minutes or until golden. Serve warm.


  • Best served the day they are made.

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