Vanilla Rosemary Date Scones

If somehow you got the idea scones are just boring cousins of donuts, this recipe will set the record straight. A little bit sweet and a little bit savoury, they’re so versatile, you really can enjoy them anytime. Our Dark Brown Sugar compliments the complex flavours of rosemary and rich dates, and we used our Turbinado Sugar for the perfect finish — mellow sweetness, with an irresistible crunch.

Prep Time
20 minutes
25 minutes chilling time
Bake Time
18 to 23 minutes
Vanilla rosemary date scones on a platter and a cooling rack shown with dishes of butter and jelly and a bowl of turbinado sugar

Redpath® Dark Brown Sugar & Simply Raw™ Turbinado Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Simply Raw™ Turbinado Sugar

Simply Raw™ Turbinado Sugar

This sugar has distinctive large golden crystals delivering a mellow flavour. It brings out the very best in your coffee and adds a delicious taste and crunch as a topping on baked goods and cereals.

Baking sheet

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Large bowl


Small dish OR parchment paper

Small bowl x 2

Food processor (large) fitted with metal blade OR large bowl with pastry blender

Fork x 2

Bench scraper (preferably metal) OR bowl scraper

Rolling pin


Chef’s knife

Wire cooling rack

15 scones
For the scones:
  • 2¾ cup + 2 tbsp (360 g) all-purpose flour, divided
  • ¼ cup (54 g) Redpath® Dark Brown Sugar
  • 5 tsp (8 g) fresh rosemary, minced
  • 2½ tsp (12 g) baking powder
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) baking soda
  • ¾ cup + 1 tbsp (184 g) butter, cut into ½-inch cubes
  • ¾ cup (188 ml) milk
  • 1 tbsp (15 ml) pure vanilla extract
  • 1 cup (155 g) pitted dates, roughly chopped
For the egg wash:
  • 1 egg
  • 1 tbsp (15 ml) milk
  • Redpath Simply Raw™ Turbinado Sugar
For the drizzle (optional):
  • ½ cup (60 g) Redpath® Icing Sugar
  • 1 to 2 tbsp (15 to 30 ml) water

Step 1

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.

For the scones:

Step 1

In a large bowl, whisk together 2¾ cups (344 grams) flour, the Redpath® Dark Brown Sugar, minced fresh rosemary, baking powder, salt, and baking soda until well combined. Place into the freezer to chill; at least 15 minutes.

Step 2

Place the cubed butter in a single layer onto a dish or piece of parchment paper. Place into the freezer to chill; 15 minutes.

Step 3

In a liquid measuring cup, whisk together the milk and vanilla extract. Set aside in the fridge until needed.

Step 4

In a small bowl, toss together the chopped dates with the remaining 2 tablespoons (16 grams) of flour until evenly coated. Place into the fridge until needed.

Step 5

In the bowl of a large food processor fitted with a metal blade, place the chilled flour mixture, and pulse until no flour or sugar lumps remain.

Step 6

Scatter the chilled butter pieces over the surface of the flour mixture. Pulse until butter pieces are pea-sized with a few larger pieces remaining.

Step 7

Step 8

Drizzle the milk mixture over the dry ingredients, using a fork to quickly and gently incorporate. When all the liquid is in the flour, use clean hands to push and “squeeze” the ingredients into the centre of the bowl to combine.

Step 9

Turn mixture out onto a clean work surface and pat into a 1-inch thick rectangle, using a bench scraper to push and “square” off and straighten the sides of the dough. Working quickly, fold the dough in half using the bench scraper and hands to guide the shorter edge to meet the other short edge. Repeat the process 4 to 5 times, picking up any dry bits and placing them on top of the patted dough, before folding the dough onto itself until a cohesive and smooth, non-shaggy dough forms.

Step 10

If needed, lightly flour the work surface. For a smoother, even surface, use a rolling pin to quickly roll dough into a 1-inch thick rectangle (10 inches x 6 inches). If using a metal bench scraper, cut dough into squares or triangles. For squares, cut rectangle into thirds, lengthwise, then into fifths, crosswise to make 15 scones. For triangles, cut rectangle into quarters, then each quarter diagonally each way into 4 triangles to make 16 scones. Alternatively, use a sharp chef’s knife to cut the dough; do not use a serrated knife, as the sawing motion will seal the layers, preventing the scone from rising. 

Step 11

Place the scones onto the prepared baking sheet, spaced 1½ to 2 inches apart, and place into the fridge to chill; 10 minutes.

For the egg wash:

Step 1

In a small bowl, whisk together the egg and milk.

Step 2

Remove the chilled scones from the fridge and lightly brush the tops of the scones with the egg wash, being careful not to allow the egg mixture to drip down the sides as this will also seal the layers and prevent lift.

Step 3

Sprinkle the tops with the Redpath Simply Raw™ Turbinado Sugar.

Step 4

Place scones into the preheated oven. Reduce temperature to 400°F (204°C). Bake for 18 to 23 minutes, or until the tops are golden brown.

Step 5

Cool slightly on the pan and carefully remove onto a wire cooling rack to cool.

For the drizzle (optional):

Step 1

In a small bowl, stir together the Redpath® Icing Sugar and water until smooth.

Step 2

Drizzle the icing over the cooled scones. Serve at room temperature.

A vanilla rosemary date scone on a white plate with white drizzle icing pouring on top