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!
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!
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
This recipe is gluten-free, soy-free, and vegetarian. See the Substitutions section below for dairy-free and gum-free options.
This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.
- 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 one teaspoon.
- 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 - be sure to use unsweetened.
- Butter - Use unsalted butter. See the Substitutions below for a dairy-free option.
- Eggs - Use size large.
- Vanilla Extract - I recommend using pure vanilla extract.
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.
Tips For Sucess:
- Be sure your butter is COLD. This will help develop those flaky pockets while the scones bake.
- 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.
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!
Recipe Step-By-Step Directions:
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. Use a cheese grater to grate the frozen butter into the flour blend.
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.
Feel free to change up the mix-ins for this scone recipe. Some ideas include:
- Dried cranberries
- 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.
If you love pecans, you will also love this easy Gluten Free Chocolate Pecan Pie recipe!
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:
Gluten Free Date Scones with Coconut and Pecans
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- 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
- 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.
- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
Simplifying the art of baking and cooking gluten-free recipes.
(*This post was updated from an old April 2015 post)