Gluten Free Date Scones with Coconut and Pecans

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!

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:

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:

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📖 Recipe

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 9 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Gluten Free Breakfast Recipes

Cuisine American

Servings 6 scones

Calories 527 kcal

Ingredients

  

1x2x3x

• ▢ 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 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

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 1 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 but I do not recommend canned coconut milk.
6. These scones will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.

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

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