traybakes & more

retro recipes for the modern baker

Tag: dates

Date and Wheaten Scones

Date and Wheaten Scones are probably my favorite. While a fresh-out-of-the-oven Plain Scone has it’s place (especially if you can get proper clotted cream to go with it) and I do also like Treacle Scones, Date and Wheaten scones will win every time as far as I’m concerned. And it’s not a lot more effort to bake either.

Sift the flours, rub in the butter, add the dates and sugar and then mix with buttermilk. Easy! Although be careful not to add too much buttermilk. You want the dough to be soft, not wet. Too-wet scones have a tendency to spread out as they bake. And try not to handle the dough too much either. A light hand makes for light scones. Other than that, it’s easy! I promise.

As with any scone, these are best while still warm from the oven. With butter. And jam.


2oz/55g plain flour/all-purpose flour

6oz/175g wholemeal flour/wholewheat four

2oz/55g butter

1.5oz/40g sugar

2oz/55g dates, chopped

0.5 tsp salt

1.5 tsp baking soda/bicarbonate of soda

about 3 fl oz/80ml buttermilk (or as much as you need to make a soft dough)


  1. Preheat the oven to 375F/190C.
  2. Sift the flour, salt and baking soda into a bowl.
  3. Rub in the butter until it resembles breadcrumbs.
  4. Add the sugar and dates and stir.
  5. Pour in some of the buttermilk (don’t add it all at once) and mix until you have a soft dough, adding more of the buttermilk as you need it. Take care not to overmix.
  6. Roll out (until it’s about 1.5 inches thick) and cut into circles. I got 10 scones from my mix, each about 2 inches across.
  7. Place on a baking sheet and bake for 12-15 minutes. Bear in mind that if yours are larger than my small scones, they will take longer to bake. Leave to cool on a wire rack for as long as you can resist!

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Date and Orange Bread

Is it a bread? Is it a cake? Either way, this simple Date and Orange Bread is soft, crumbly and sweet. This time it doesn’t come from one of my many retro recipe books, it’s from a small newspaper clipping (although I can’t remember which newspaper) submitted by my childhood next-door neighbor.

It’s a straightforward method, just rub butter into the flour and then mix in the remaining ingredients and bake. The smell coming from this bread when I took it out of the oven took me back a year or two. And judging by the response from Mr Traybake and Little Miss Traybakes, I will have to make this more often! Best eaten fresh from the oven while still warm (it does dry out a little after a day or two) but it’s also good with a smear of butter.

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No-Bake Date Rolls

It looks a little like Fifteens, before you cut into it anyway. It’s a similar log shape and is coated with coconut, and these No-Bake Date Rolls are just as easy to make, with an equally simple list of ingredients.

These were one of my favorites when I was a child and may explain my continuing love of dates as an adult, and the numerous date traybake recipes I have already made for the blog!

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Date Slices

Dates are a firm favourite in the Traybakes’ household and there is usually a packet of Medjool dates in the fridge for on-the-go sweet snacking. I’ve already got one date traybake recipe in the archives and there are several more recipes for traybakes and breads/cakes still to come. And now we have this recipe for Date Slices. We like dates!

This latest traybake is another simple recipe.  Dates, oats, flour, sugar, butter. Then you have a tin full of Date Slices! These make a perfect teatime or even lunchbox treat Рchewy, sticky, sweet and oaty. Yum!

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Date and Ginger Crunchies

I already posted one of my favorite childhood traybake recipes using Rice Krispies here (other puffed rice cereals are available!) and, of course, there is always the Mars Bar Traybake. And now¬†this Date and Ginger Crunchies recipe is another option for the ‘Baking with Breakfast Cereal’ series. Or should that be serial?!

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Date and Nut Traybake

This recipe was a first for me.  Until now, the blog has featured recipes that I have either made before or eaten before.  This one was new to me, but it sounded interesting, and as there are going to be many more unknown recipes as I work my way through these books, I may as well start somewhere.

My recipe book calls this ‘Chinese Chews’ but I’m rather stumped by this as I can’t see what exactly makes them Chinese.  So I took the liberty of renaming them.

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