Gluten Free Date Scones with Coconut and Pecans
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!
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- ½ cup sugar use ¼ if you use sweetened coconut.
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter cold
- 2 large eggs
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ½ cup roasted pecans
- ½ cup chopped dates
Preheat oven to 350 degrees.
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.
Serving: 1gCalories: 354kcalCarbohydrates: 43gProtein: 4gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 5gCholesterol: 77mgSodium: 358mgFiber: 3gSugar: 27g