Gluten Free Coconut, Date, and Pecan Scones

Finally making a sweet scone recipe πŸ™‚ . These gluten free coconut, date, and pecan scones are perfect with a cup of coffee or tea.

Gluten Free Coconut, Date, and Pecan Scones http://fearlessdining.com

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.

Gluten Free Coconut, Date, and Pecan Scones http://fearlessdining.com

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.

Gluten Free Coconut, Date, and Pecan Scones http://fearlessdining.com

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

To make the scones, use a pastry blender to cut the butter into the dry ingredients.

scone dough

Your dough will look like this before you add the wet ingredients.

date scone dough cut

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.

Date Scones horiz

Super flaky and full of dates and pecans.

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

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Gluten Free Coconut, Date, and Pecan Scones
Course: Breakfast, Snack
Cuisine: American
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.

More Yummy Scone Recipes to Try!

Round out your breakfast with this recipe idea:

asparagus tart slice

Gluten Free Asparagus Tart

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

Gluten Free Pear and Gorgonzola Scones found at http://www.fearlessdining.com

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Comments

  1. Mesmerizing and utterly delicious looking! I’m not even sure a double batch would suffice our gang; great job with these beautiful scones!

  2. These sound wonderful! Can’t wait to try them!

  3. I love the combination of dates and pecans. Brilliant! This is one of the few gluten free scone recipes I want to try. Thanks, Sandi!

  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

  5. I have used the Bob’s gluten free stuff before. It is really great stuff.

  6. A must-try! Perfect with my cuppa for sure. Love that it’s gluten-free, too!

  7. There is nothing better than a date scone, and these look to die for!

  8. These look so delicious and moist!

  9. Dear Sandi, These scones sound and look wonderful. I would love to have one in the morning with my coffee. Pinned for later. xo, Catherine

  10. These look fantastic!! Pinning!

  11. What a sublime blend of flavours! I want a taste!

  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!

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