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!

A gluten free date scone on a plate with a latte behind the plate.

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

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.

Two date scones on a burlap napkin.

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.

The top view of a date scones on a plate next to a glass mug of coffee.

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:

A bowl of the dry ingredients with chopped butter bits.

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 mixing bowl. Pour them into the dry ingredients to make the dough.

A round of scone dough on parchment paper. The dough is cut into wedges.

Step 4: Spread the date gluten free scone dough out on a parchment paper-lined cookie sheet. Shape it in a big circle shape. Use a rolling pin to roll the dough to 1 1/2 to 2-inch thickness. Make partial cuts in the dough. That is okay if you must sprinkle more flour over the dough so it doesn’t stick.

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
The side view of cut scones.

If you love pecans, you will also love this easy Gluten Free Chocolate Pecan Pie recipe!

Frequently Asked Questions:

How do you know when the scones are done baking?

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.

How do you store scones?

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!

The top view of a date scones on a plate next to a glass mug of coffee.

Gluten Free Date Scones with Coconut and Pecans

Sandi Gaertner
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! 
5 from 13 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 6 scones
Calories 527 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ½ cup sugar use 1/4 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. 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 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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. 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.
  5. I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
  6. These scones will keep up to 3 days in an airtight container, or up to 4 months in the freezer.

SPECIAL NOTE

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.

Nutrition

Serving: 1gCalories: 527kcalCarbohydrates: 64gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 321mgPotassium: 326mgFiber: 7gSugar: 33gVitamin A: 558IUVitamin C: 1mgCalcium: 135mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

(*This post was updated from an old April 2015 post)Save

5 from 13 votes (10 ratings without comment)

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37 Comments

  1. 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!

  2. I 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.

    1. I 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.

  3. 5 stars
    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.

    1. I am so glad you like these Michelle, you made my day taking the time to let me know. Thank you 🙂

  4. 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!

    1. Wow Jean, I am so glad you liked these. Thank you for taking the time to come back and comment. It made my day 🙂

  5. 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

  6. 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

  7. 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!

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