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Gluten Free Pecan Scones with Coconut and Dates

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These gluten free pecan scones with dates and coconut are perfect with a cup of coffee or tea. Scones are an easy snack to make.

These step by step directions should help you become a scone expert in no time.

Gluten Free Coconut, Date, and Pecan Scone on a plate. A glass mug of coffee is in the background

I am finally making a sweet scone recipe :-). You will love how easy this date scone recipe comes together!

I have made a lot of savory scones, like these gluten free buckwheat cheddar scones and gluten free delicata squash cornmeal scones, and I thought it was time to make a sweeter scone.

I found some sweet looking dates in our grocery store and I thought these would work well with coconut and pecans.

The top view of two Gluten Free Coconut, Date, and Pecan Scones on a small burlap bag. The scones are cut in triangle wedges.

For this recipe, I used the Bob’s Red Mill’s new 1 to 1 gluten free flour blend that I picked up at my local Costco. I had wanted to try it out in this scone recipe. This flour blend is a lot lighter with more starch, so these scones are not only flaky but lighter in texture as well.

I love that these gluten free coconut date pecan scones have a light sweetness to them. Even my picky child loves these!

Gluten Free Coconut, Date, and Pecan Scone wedge on a plate. The plate is on a navy floral napkin.

These scones are so worth it….(I highly suggest you make a double batch, the whole family is going to devour them.)

If you do make that double batch, feel free to freeze some of these pecan scones! They are completely freezable.

scone dough in a bowl

To make the 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.

date scone dough pressed into a circle. Cuts are made to make triangle scones

Spread the dough out on parchment paper and make cuts in the dough. Once it is baked you just need to cut it again along those same lines.

Side view of Date Scones on a burlap bag

Super flaky and full of dates and pecans.

Click here to see all of the scone recipes on this blog.

(* Please note there are affiliate links in this recipe. Making a purchase from Amazon on my affiliate link will not change the price you pay for the item. A tiny commission will come to Fearless Dining to help offset the costs of running this blog. I am very grateful for any support you can give.)

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Gluten Free Coconut, Date, and Pecan Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Easy gluten free coconut, date and pecan scone recipe.

Course: Breakfast, Snack
Cuisine: American
Servings: 6 scones
Calories: 392 kcal
Author: Sandi Gaertner
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl add all dry ingredients.
  3. Whisk to blend.
  4. Add butter in chunks to the flour.
  5. Using a pastry blender, cut butter into the dough until the flour mixture is grainy.
  6. Add wet ingredients and mix ins and stir to blend.
  7. Put a piece of parchment paper onto a cookie sheet.
  8. Sprinkle a little flour on top of the dough and shape it to a round flattened circle about 2 inched tall.
  9. Use a sharp knife to cut slices into the dough (as shown in above photograph.)
  10. Bake for 20-25 minutes until done.
  11. When scones are cooled down, use a knife along cut marks.
Nutrition Facts
Gluten Free Coconut, Date, and Pecan Scones
Amount Per Serving (1 g)
Calories 392 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 54mg 18%
Sodium 186mg 8%
Potassium 319mg 9%
Total Carbohydrates 64g 21%
Dietary Fiber 6g 24%
Sugars 32g
Protein 7g 14%
Vitamin A 1.6%
Calcium 13%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.

More Yummy Scone Recipes to Try!

Round out your breakfast with this recipe idea:

asparagus tart slice on a plate

Gluten Free Asparagus Tart

If you love scones, try these Gluten Free Pear and Gorgonzola Scones!

Gluten Free Pear and Gorgonzola Scones on blue plates

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Comments

  4. I love the combo of dates, coconut and pecans in these scones. Nice gluten free recipe! I’m always looking for breakfast goodies to go with coffee

    Reply

  12. Just made these – they are excellent! I substituted buttermilk for the almond milk as I have lots of extra buttermilk to use after I bought a 2 pint carton for a recipe which called for 1/2 cup.

    I used my Cuisinart food processor to mix the ingredients as I don’t have a pastry cutter (amazing as I have just about every other gadget or machine in my kitchen) – worked out great and made the overall recipe very easy to assemble – I just had to be careful to pulse the processor and not over mix.

    thanks for posting this!

    Reply

  13. Delicious!! What a great recipe. My husband keeps eating them on me. I tell him that he can eat anything in the house and he always chooses my gf snacks. He says it’s because everything I make is so good.
    I did substitute coconut palm sugar for the refined sugar.

    Reply

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