These delicious gluten free date scones with coconut and pecans are light and flaky, with a little nutty crunch. Use this recipe as a base gluten free scones recipe and add different mix-ins and fruits. They are perfect with a cup of coffee or tea. You’ll want to make a double batch of this gluten free scones recipe!
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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 scone 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!
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! If you are new to making scones, check out my Gluten-Free Scones Guide. It is full of scone recipes, baking tips, and more!
These were so yummy…just make sure your dough is slightly sticky. Adding a touch more milk if needed. My family still scarfed them, though!”
Stephanie B., Pinterest comment
Allergen Information:
This recipe is gluten-free, soy-free, and vegetarian. To make it dairy-free, substitute the butter for vegan butter and use non-dairy plant milk. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Sugar – Use cane sugar.
- Baking Powder – I recommend aluminum-free baking powder.
- Dates – I love the sweetness of dried dates, but you can use other dried fruits.
- Shredded Coconut – Use unsweetened shredded coconut.
- Butter – Use unsalted butter. See the Substitutions below for a dairy-free option.
- Eggs – Use size large.
- Non-Dairy Milk – Use non-dairy or regular milk.
- Vanilla Extract – I recommend using pure vanilla extract.
I also make savory scones like these Gluten Free Delicata Squash Cornmeal Scones.
Scone Tips:
1. Be sure your butter is COLD. This will help develop those flaky pockets while the scones bake.
2. Let the dough sit in the refrigerator for 20 minutes before shaping the dough. This allows the rice flour in the blend to soften and eliminate any grit.
Step-By-Step Photos and Directions:
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Step 1: Add your dry ingredients (except the coconut, dates, and pecans) to a large bowl. Whisk to blend.
Step 2: Using a pastry blender, cut the COLD butter into the dry ingredients. Your dough will look grainy like this before you add the wet ingredients. Add the dates, pecans, and coconut after the butter is cut in.
🔑 Sandi says: If you don’t have a pastry blender, use a stick of frozen butter. Grate the frozen butter into the flour blend using a cheese grater.
Step 3: Whisk the wet ingredients in a smaller
Step 4: Spread the date gluten free scone dough out on a parchment paper-lined
Step 5: Bake at 350º F for 25-30 minutes. Baking time will depend on how thick you roll out the scone dough.
HINT: You do not have to cut all the way through the dough. Once it is baked, you need to cut it again along those same lines.
These scones are so worth making! (I highly suggest you make a double batch; the whole family will devour them.) You can also try these flaky Gluten Free Blueberry Scones. They are hard to resist!
Fun flavor swaps:
Feel free to change up the mix-ins for this scone recipe. Some ideas include:
- Raisins
- Dried cranberries
- Walnuts
- Chocolate Chips
If you love pecans, you will also love this easy Gluten Free Chocolate Pecan Pie recipe!
Frequently Asked Questions:
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. You must bake your scones a little longer if there are crumbs or batter on the toothpick.
These scones will last up to 3 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Scone Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Date Scones with Coconut and Pecans
Ingredients
Equipment
Method
- Preheat oven to 350º F.
- In a large mixing bowl, combine 2 cups gluten free flour blend, 1/2 cup cane sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk to blend.
- Add very cold 1/2 cup unsalted butter (cut in chunks) to the flour.
- Using a pastry blender, cut butter into the dough until the flour mixture is grainy. If you don't have a pastry blender, you can freeze the butter and use a large cheese grater to grate the butter into the dry ingredients.
- Add 2 large eggs, 1/2 cup non-dairy or regular milk, and 1 teaspoon pure vanilla extract to the flour mixture bowl, plus 1 cup shredded coconut, 1/2 cup roasted pecans, and 1/2 cup chopped dates. Use a large spoon or spatula to mix it into a dough.
- Place 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 2-3 inches tall.
- Use a sharp knife to cut partway through the dough into wedge shapes as you would a pizza.
- Bake the scones for 25-30 minutes until done. The tops of the scones will look slightly golden in color when they are baked.
- Remove the scones from the oven and slide the parchment paper with the scones onto a cooling rack. When scones are cooled down, use a knife along cut marks.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- To test for doneness, insert a toothpick into the center of the scones. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the scones need to bake longer.
- I used almond milk, but other dairy-free kinds of milk or regular will work. I do not recommend canned coconut milk.
- These scones will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. To freeze the extra scones, place cooled scones into a freezer safe container or zipper bag.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
(*This post was updated from an old April 2015 post)Save
These are so DELICIOUS!!!
I am so glad you loved these scones. Thank you so much, Becky.
Wow!! These were delicious! Really good flavor combination. I did use vanilla but this would also be amazing with orange zest. Yummy!!
I love your idea of adding some orange zest. I will try that next! Thank you!
Two gluten free adult daughters. Made two scone recipes strawberry and dates with almonds. Super tasty. Cheers!
I am so glad you liked them Debra :-).
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.
I am so glad you like these Michelle, you made my day taking the time to let me know. Thank you 🙂
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!
Wow Jean, I am so glad you liked these. Thank you for taking the time to come back and comment. It made my day 🙂