Date scones with coconut and pecans are light and flaky, with a little nutty crunch. Perfect with a cup of coffee. You’ll want to make a double batch of this gluten free scones recipe!
If you love scones as much as we do, you will want to try all of my delicious gluten free scones recipes on the blog. I include both sweet and savory scone recipes!
I am finally making a sweet scone recipe :-). You will love how easy this date scones recipe comes together! Scones are a staple in our house because I am not that great at making gluten free bread.
I found some sweet looking dates in our grocery store and I thought these would work well with coconut and pecans. You can easily use any nut in this scones recipe so if you do not have pecans, try walnuts or almonds!
The dates and coconut give these scones a light sweetness to them. Even my picky child loves them! If you don’t have dates on hand, you can easily substitute raisins or other dried fruit!
These scones are so worth making! (I highly suggest you make a double batch, the whole family is going to devour them.) You can also try these flaky Gluten Free Blueberry Scones too, they are hard to resist!
If you do make that double batch, feel free to freeze some, because these date scones are completely freezable.
These step by step directions should help you become a scone expert in no time. Learning how to eat gluten free has never been easier!
How to make scones gluten free?
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. This doesn’t mean other blends won’t work, I just haven’t tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Step by step recipe instructions
To make these flaky date scones:
- Use a pastry blender to cut the butter into the dry ingredients. Your dough will look grainy like this before you add the wet ingredients.
- Spread the date scones dough out on parchment paper in a big circle shape. Use a rolling pin to roll the dough to 1 1/2 to 2 inch thickness. Make partial cuts in the dough. Note you do not have to cut all the way through the dough.
- Once it is baked you just need to cut it again along those same lines.
Bake at 350 degrees for 25-30 minutes. Baking time will depend on how thick you roll out the scone dough.
How do you know when the scones are done baking?
I like to use the toothpick test to see if the scones are done. Insert a toothpick into the middle of the scones. If the toothpick comes back clean, your scones are finished baking. If there are crumbs or batter on the toothpick, you will need to bake your scones a little longer.
This gluten free scones recipe makes date scones that are super flaky and packed with coconut and pecans. Click here to see all of the scone recipes on this blog.
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/2 cup sugar, use 1/4 if you use sweetened coconut.
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick butter, cold
- 2 large eggs
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup roasted pecans
- 1/2 cup chopped dates
- Preheat oven to 350 degrees.
- In a large bowl add all dry ingredients.
- Whisk to blend.
- Add butter in chunks to the flour.
- Using a pastry blender, cut butter into the dough until the flour mixture is grainy.
- Add wet ingredients and mix ins and stir to blend.
- Put a piece of parchment paper onto a cookie sheet.
- Sprinkle a little flour on top of the dough and shape it to a round flattened circle about 2 inched tall.
- Use a sharp knife to cut slices into the dough (as shown in above photograph.)
- Bake for 25-30 minutes until done.
- When scones are cooled down, use a knife along cut marks.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 358mgCarbohydrates: 43gFiber: 3gSugar: 27gProtein: 4g
(*This post was updated from an old April 2015 post)