Whole-Wheat Ginger-Date Scones Recipe | Vegetarian Times Skip to main content

Whole-Wheat Ginger-Date Scones

Dates, crystallized ginger, and allspice give these wholesome scones holiday flair. The scones freeze well; wrap them individually, and defrost as needed.



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2 cups whole-wheat pastry flour
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2 Tbs. sugar, plus 1 tsp. for sprinkling
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2 tsp. baking powder
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¼ tsp. ground allspice
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½ tsp. salt
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¼ cup (½ stick) cold unsalted butter, cubed
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¼ cup canola oil
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½ cup buttermilk, plus 2 tsp. for brushing
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¾ cup chopped dates
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½ cup chopped crystallized ginger


1. Preheat oven to 375ºF. Coat baking sheet with cooking spray.

2. Whisk together flour, 2 Tbs. sugar, baking powder, allspice, and salt in bowl. Work in butter using fingers until dough is grainy; stir in oil and buttermilk.

3. Place dough on well-floured work surface, and knead in dates and ginger.

4. Transfer dough to prepared baking sheet, and pat into 8-inch circle. Brush dough with buttermilk, and sprinkle with 1 tsp. sugar. Cut into 8 wedges; separate wedges on baking sheet, and bake 30 minutes, or until golden brown.

Nutrition Information: 

4 g
Total Fat: 
13 g
Saturated Fat: 
4 g
49 g
16 mg
258 mg
5 g
19 g
Makes 8 scones

Comments on this Recipe

These scones are great. I love that there's no sugar in them because the dates give these the perfect sweetness. I made them all fall/winter long and am about to make my first batch of the season now!