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Starbucks Copycat Date Scones

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This recipe for Starbucks Copycat Date Scones is moist, dense and full of flavor with a wonderful texture, filled with healthy dates, whole wheat, bran and oat flours, topped with a sweet buttermilk glaze.

Perfect for breakfast, brunch or tea, a lazy weekend, Easter or Mother’s day, but you do not need a special day to make these tasty scones!

Breakfast Bread & Pastry lover? Try these reader favorites! Banana Nut Bread, Chocolate Stuffed Monkey Bread, and Gluten Free Coffee Cake (Ugly Cake!)

Date Scones a Starbucks Copycat pin image of date scones on platter.


While at my friend Wendy’s house for lunch, she told me about these date scones. In fact, she had some frozen, so she gave me one; I was skeptical, dates? EW!

I was delightfully surprised when I tried them. She shared the newspaper recipe clipping (remember those?) with me, called “Starbucks Date Scones.”

I have never seen them in their coffee shops, but they should bring them back, because they are delicious and semi-nutritious!

pretty plate of date scones with serving tool and fresh dates beside.

I’m trying to reduce white flour where I can, so I also added some oat flour for moistness displacing some of the white flour and finished them with a pretty buttermilk glaze.


Don’t let the dates scare you away! While delicious by themselves, I am not a fan of dates or raisins in baked goods.

It’s a texture thing, that mushy plumped up texture after baking just grosses me out (sorry mom). But, I don’t mind these scones!

In fact the dates are blended in so well you only taste the natural sweetness, requiring only ¼ cup of brown sugar!

Ingredient shot for date scones with variety of flours as well as buttermilk.

Date Scone Ingredients

  • 1 ¼ cups all-purpose unbleached flour
  • ½ cup whole wheat flour
  • ¼ cup oat flour
  • ¼ cup bran (wheat or oat, I used wheat)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ – 2 teaspoons cinnamon
  • ¼ cup brown sugar, packed
  • ½ cup butter, chilled, cut into chunks
  • ⅔ cup fresh dates, chopped
  • 1 egg, slightly beaten
  • ⅔ cup buttermilk
  • Demerara Sugar (for sprinkling – optional)

Buttermilk Glaze

  • ¼ cup sugar (all natural cane sugar )
  • ⅛ cup buttermilk
  • ⅛ cup butter
  • ¼ tsp vanilla
  • ¼ tsp (rounded) baking soda

How to Make Scones

  1. Pour in the all-purpose flour, oat flour, whole wheat flour, bran, brown sugar, baking powder, soda, salt and cinnamon to the bowl of a food processor and pulse until blended. No food processor? Working in smaller batches, you can achieve the same results using your blender.
  2. Fresh dates are best, they are soft, sweet and light. Cut the date in half lengthwise, slip out the seed (kinda looks like a pecan)…
dates for date scones showing pt.

…chopping them into smaller pieces for a total of ⅔ cups.

chopping dates for date scones.

Toss them into the bowl with the dry ingredients and pulse a few times to mix in dates.

adding dates in food processor for date scones.
  1. Chop cold butter lengthwise and then into tablespoon size chunks, place into food processor and pulse just until crumbly, or you may cut in by hand with a pastry blender or use a regular blender.
date scone crumb mixture in food processor.
  1. Partially beat your egg and pour it into the nozzle of the food processor, while pulsing on low, then add your buttermilk, pulsing on low until combined and mixture holds together, it’s okay if you have some dry parts you will work those in later.

How to make buttermilk (buttermilk substitution)

No buttermilk? No problem! Measure 1 cup milk and stir 1 tablespoon vinegar or lemon juice, let sit for about 5-10 minutes. Then use the amount needed.

dough in food processor, moist and clumping together.
  1. Remove dough to floured surface and knead 4-5 times (folding and push with the palms of your hands, fold again and push), adding a few tablespoons of flour if too sticky.


Prep a parchment lined half sheet pan, pat into a 1-inch thick round disc; the original instructions called for a rectangle, either way would work. Or divide into two dough balls and make two smaller discs.

Cut into even triangles, making them as large or small as you wish. Using a spatula, pull them slightly away from each other.

Monster disc of date scones on baking stone.

Cover loosely with a clean tea towel and let rest for 10-15 minutes while your oven preheats to 350°.

After resting, you may sprinkle with coarse natural sugar, such as Demerara (pictured below) OR make a delicious buttermilk glaze below.


  1. In a small saucepan add your sugar, buttermilk, butter, vanilla, organic corn syrup (or try date syrup!) and baking soda.
  2. Heat over medium-low heat until melted and combined, stirring constantly,  it will start to foam up from the baking soda, reduce the heat and keep stirring, the foam will go down as you stir.
foamed up buttermilk glaze for date scones.
  1. Stir for a few more minutes until the glaze coats the back of a spoon, or until it no longer smells of the baking soda, it will dry into a pretty amber color.
buttermilk glaze for date scones with wooden spoon coating the back.
  1. Brush on scones, straight from the oven, the glaze will seep into the nooks of the scones making them oh-so-moist.
brushing on buttermilk glaze date scones.

Allow to cool 10 minutes on pan, then transfer to cooling rack. Cool completely.

You may have to run a knife through your slices one more time before transferring scones with a spatula to the wire rack.

glazed date scones on cooling rack.

Can you freeze scones?

Yes! I love making a batch of scones, splitting the dough into two separate discs and freezing one disc for another time.

Freeze the Dough

Once the scone dough is made, formed and cut into wedges, wrap the entire thing in wax paper, parchment or plastic wrap, then store in ziplock baggie for up to 3 months in freezer.

When ready to bake, remove from freezer and place on parchment lined pan while oven preheats, bake as directed, adding 1-3 minutes until scones spring back lightly.

Freezing Baked Scones

Cool COMPLETELY! Then wrap in parchment, wax or plastic wrap and place in a ziplock baggie, may be frozen up to 3 months. Thaw at room temperature.

Warm in 250 degree oven for 10 minutes, if the scones do not have a glaze.

Small date scone on a plate with a fork, with more scones in the background.

Delicious warm or room temperature, serve alongside a fruit salad or with an afternoon cup of tea or coffee as the case may be!

Pin Starbucks Date Scones to a Breakfast Board!

Pin for Date scones with close up shot of moist and tender, date scones copycat Starbucks on a serving platter.

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Date Scones | www.thefreshcooky.com #datescones #scones #starbuckscopycat #ladiestea #shower

Delicious Date Scones | A Starbucks Recipe

Author: Kathleen Pope
4.58 from 7 votes
Delightfully flavorful and moist Date Scones, just the right amount of sweetness, balanced with whole grains, perfect for teas or luncheons. Originally derived from an old Starbucks recipe.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Scones
Cuisine British, English, American
Servings 16 scones
Calories 176 kcal



  • 1 ¼ cups all-purpose unbleached flour, or sub with Gluten Free Cup for Cup
  • ½ cup whole wheat flour, Or substitute with Gluten-free 1-1 flour
  • ¼ cup oat flour
  • ¼ cup bran, wheat or oat, I used wheat
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ – 2 teaspoons cinnamon
  • ¼ cup brown sugar, packed
  • ½ cup butter, chilled, cut into chunks
  • cup fresh dates, chopped
  • 1 egg, slightly beaten
  • cup buttermilk
  • Demerara Sugar, for sprinkling – optional


  • ¼ cup sugar, all natural cane sugar
  • cup buttermilk
  • cup butter
  • ¼ tsp vanilla extract
  • ¼ tsp baking soda



  • Combine all-purpose flour, whole wheat flour, bran, oat flour, baking powder, baking soda, salt, cinnamon and brown sugar in the bowl of a food processor, pulse to mix. Toss in chopped dates, pulse 2-3 times.
  • Toss in cold, chopped butter, pulse until crumbly. Or if no food processor, cut in butter with pastry blender. Slightly beat the egg, pour into the spout of the food processor, pulsing on low several times. With food processor on low, add buttermilk until dough ball forms.
  • Remove from bowl and place on floured surface, kneading several times. If dough is too sticky, add a few tablespoons of oat flour and knead into the scones.Pat into a round disc, about 1 inch thick, or two smaller discs.
  • Cut into desired sizes, easily makes 12 scones, more if you make smaller triangles. Transfer to a baking sheet (ungreased), if desired you may separate completely and bake as separate scones. I think they are more moist if you keep the disc together for baking. Sprinkle with demerara sugar before baking, if desired.
  • Cover with clean tea towel and let rest for 15 minutes while you preheat oven to 350°. Bake for 20-25 minutes until toothpick comes out clean. Immediately brush on buttermilk glaze if desired.Let sit for 10 minutes before transferring to wire rack for full cooling.


  • In small saucepan place buttermilk, sugar, butter, vanilla and baking soda. Bring to slow boil on medium-low heat, while stirring constantly.
  • It will foam up, stir and lower heat as it begins to foam. Continue stirring, foam will subside. Continue simmering until it reduces back to regular volume and turns a light amber color, a few minutes. The strong smell of the baking soda should also go away. Brush onto hot scones for full penetration.
  • Allow scones to cool completely, store in airtight container up to 5 days, refrigerate or freeze for longer storage

✱ Kathleen’s Tips

Freezer Option | Split dough into two rounds, patting into discs. Slice in wedges, wrap in parchment paper, then plastic wrap and freeze in freezer baggie. Follow baking instructions directly from freezer, baking another few minutes until done.


Serving: 1 Calories: 176 kcal Carbohydrates: 24 g Protein: 3 g Fat: 8 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 31 mg Sodium: 338 mg Potassium: 113 mg Fiber: 2 g Sugar: 11 g Vitamin A: 267 IU Vitamin C: 1 mg Calcium: 70 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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  1. YUM! I will look forward to trying your version of these scones. I would never have described the original recipe as moist. We love this recipe and I can’t keep them in our house. Thanks Kathleen!!!!