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Gluten Free Date Scones with Coconut and Pecans

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I would be grateful if you shared this recipe :-)

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!

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! 

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 scones 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 Date Scones on a small burlap bag. The scones are cut in triangle wedges.

How to Make Date Scones Gluten Free

To make the date scones a gluten free scones 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. This flour blend is a lot lighter, with more starch, so the date scones are not only flaky, but lighter in texture as well.

The dates and coconut give these scones a light sweetness to them. Even my picky child loves them!

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

These scones are so worth making! (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, because these date scones are completely freezable.

scone dough in a bowl

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.

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

  • Spread the date scones 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

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.

(* 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.)

Gluten Free Date Scones with Coconut and Pecans

Gluten Free Date Scones with Coconut and Pecans

Yield: 6 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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! 

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 Information:
Yield: 6
Amount Per Serving:Calories: 392 Saturated Fat: 5g Cholesterol: 54mg Sodium: 186mg Carbohydrates: 64g Fiber: 6g Sugar: 32g Protein: 7g
© Sandi Gaertner
Cuisine: American / Category: Breakfast

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. Michelle K.

    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

  2. Jean

    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

  10. Diane

    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

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