These delicious gluten free date scones with coconut and pecans are light and flaky, with a little nutty crunch. I use this recipe as a base gluten free scones recipe and I love to 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 scones 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!
I have made a lot of savory scones, like these gluten free delicata squash cornmeal scones, and I thought it was time to make a sweeter scone to go with my coffee.
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!
Ingredient notes:
- 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 just 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 1 teaspoon.
- Dates - I love the sweetness from dates but you can use other dried fruits.
- Shredded coconut - be sure to use unsweetened.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
These scones are so worth making! (I highly suggest you make a double batch, the whole family is going to devour them.) You can also try these flaky Gluten Free Blueberry Scones too, they are hard to resist!
If you do make that double batch, feel free to freeze some, because these date scones are completely freezable.
Recipe step by step directions:
Step 1: Add your dry ingredients to a large bowl. Whisk to blend.
Step 2: 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.
Step 3: In a smaller bowl, add the wet ingredients and whisk. Pour them into the dry ingredients to make the dough.
Step 4: Spread the date scones dough out on parchment paper in a big circle shape. Use a rolling pin to roll the dough to 1 ½ to 2-inch thickness. Make partial cuts in the dough.
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 just need to cut it again along those same lines.
Variations
Feel free to change up the mix-ins for this scones recipe. Some ideas include:
- Raisins
- Dried cranberries
- Walnuts
- Chocolate Chips
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 gluten free scone recipes on this blog.
Tips and Recipe FAQ:
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. If there are crumbs or batter on the toothpick, you will need to bake your scones a little longer.
You can easily make these scones dairy-free by using vegan butter and non-dairy milk.
Baking powder is what you need for flaky scones. I recommend aluminum-free!
These scones will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
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!
More gluten free scones to make:
Recipe
Gluten Free Date Scones with Coconut and Pecans
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup sugar use ¼ if you use sweetened coconut.
- 2 teaspoons baking powder aluminum free
- ¼ teaspoon salt
- ½ cup unsalted butter cold
- 2 large eggs
- ½ cup almond milk
- 1 teaspoon pure vanilla extract
- 1 cup shredded coconut unsweetened
- ½ cup roasted pecans
- ½ cup chopped dates
Instructions
- Preheat oven to 350º F.
- 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 25-30 minutes until done.
- When scones are cooled down, use a knife along cut marks.
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 1 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 will work but I do not recommend canned coconut milk.
- These scones will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Nutrition 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.
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(*This post was updated from an old April 2015 post)Save
Debra Yalin
Two gluten free adult daughters. Made two scone recipes strawberry and dates with almonds. Super tasty. Cheers!
Sandi Gaertner
I am so glad you liked them Debra :-).
Taryn
Great flavor combo in these scones! Thanks.
Sandi Gaertner
Thank you 🙂
Sandra Shaffer
Perfect 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
I am so glad to help 🙂