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+ servings
date scones on a plate

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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6 scones
Calories 354 kcal


  • 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
Keyword date scones, gluten free scones, recipes with dates
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