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!
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.
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!
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.
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 and make cuts in the dough. Once it is baked you just need to cut it again along those same lines.
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.
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Gluten Free Date Scones with Coconut and Pecans
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
- 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 20-25 minutes until done.
- When scones are cooled down, use a knife along cut marks.
Nutrition Information:
Yield: 6Amount Per Serving:Calories: 392 Saturated Fat: 5g Cholesterol: 54mg Sodium: 186mg Carbohydrates: 64g Fiber: 6g Sugar: 32g Protein: 7g
More Yummy Scone Recipes to Try!
-
- GF Sweet Potato Scones
-
- GF Eggnog Chocolate Chip Scones
-
- GF Delicata Squash Scones
-
- GF Pear and Gorgonzola Scones
-
- GF Chesnut, Bacon and Apple Scones
-
- Gluten Free Cheese Scones
Round out your breakfast with this recipe idea:
If you love the date scones, try these Gluten Free Pear and Gorgonzola Scones!
Save
Taryn
May 31, 2019 at 8:33 amGreat flavor combo in these scones! Thanks.
Sandi Gaertner
May 31, 2019 at 3:39 pmThank you 🙂
Sandra Shaffer
May 30, 2019 at 6:35 pmPerfect timing! We have guests coming in a couple of weeks and I need breakfast ideas. Thanks for mentioning that these can be frozen. I’m baking a double batch this weekend!
Sandi Gaertner
May 31, 2019 at 6:34 amI am so glad to help 🙂
Natalie
May 29, 2019 at 10:14 amI love the addition of coconut and pecans! SO much flavor! Thanks for the great recipe!
Sandi Gaertner
June 1, 2019 at 10:01 amThank you so much Natalie.
Candi Elm
May 29, 2019 at 7:03 amI love scones as I used to own a tearoom. They are so versatile and can be made so many different ways. Can’t wait to try them.
Sandi Gaertner
May 30, 2019 at 8:49 amI had no idea you used to own a tearoom. What a wonderful business. There is one nearby but they don’t have gluten free so we haven’t been able to go.
Michelle K.
March 14, 2018 at 1:14 pmDelicious!! 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.
Sandi Gaertner
March 14, 2018 at 2:02 pmI am so glad you like these Michelle, you made my day taking the time to let me know. Thank you 🙂
Jean
May 16, 2015 at 9:03 amJust 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!
Sandi Gaertner
May 16, 2015 at 9:08 amWow Jean, I am so glad you liked these. Thank you for taking the time to come back and comment. It made my day 🙂
Julia @ Swirls and Spice
April 15, 2015 at 1:09 pmWhat a sublime blend of flavours! I want a taste!
Sandi Gaertner
April 15, 2015 at 1:11 pmWould love to share Julia 🙂
Maureen
April 15, 2015 at 5:18 amThese look fantastic!! Pinning!
Sandi Gaertner
April 15, 2015 at 9:58 amThank you Maureen 🙂
Catherine
April 14, 2015 at 8:42 pmDear Sandi, These scones sound and look wonderful. I would love to have one in the morning with my coffee. Pinned for later. xo, Catherine
Sandi Gaertner
April 14, 2015 at 8:59 pmThank you Catherine 🙂
Jenny.U
April 2, 2015 at 7:09 amThese look so delicious and moist!
Sandi Gaertner
April 2, 2015 at 7:11 amThank you Jenny 🙂
Leah
April 2, 2015 at 6:56 amThere is nothing better than a date scone, and these look to die for!
Sandi Gaertner
April 2, 2015 at 7:11 amThank you Leah 🙂
Abigail
April 1, 2015 at 1:20 pmA must-try! Perfect with my cuppa for sure. Love that it’s gluten-free, too!
Sandi Gaertner
April 1, 2015 at 9:03 pmThank you Abigail 🙂
peter @feedyoursoultoo
April 1, 2015 at 12:13 pmI have used the Bob’s gluten free stuff before. It is really great stuff.
Diane
April 1, 2015 at 10:38 amI 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
Sandi Gaertner
April 1, 2015 at 12:57 pmThank you Diane 🙂
Suzy @ The Mediterranean Dish
April 1, 2015 at 10:37 amI love the combination of dates and pecans. Brilliant! This is one of the few gluten free scone recipes I want to try. Thanks, Sandi!
Sandi Gaertner
April 1, 2015 at 12:58 pmI can promise you would never know it is gluten free…it is pretty delicious.
Elle @ Only Taste Matters
April 1, 2015 at 10:29 amThese sound wonderful! Can’t wait to try them!
Sandi Gaertner
April 1, 2015 at 12:58 pmThank you Elle 🙂
Dan from Platter Talk
April 1, 2015 at 9:52 amMesmerizing and utterly delicious looking! I’m not even sure a double batch would suffice our gang; great job with these beautiful scones!
Sandi Gaertner
April 1, 2015 at 10:14 amYou do have a much larger gang than we do 🙂 Enjoy.