Gluten-free Date Scones that Make Mornings Better

Vegan and gluten-free, these date scones are made from scratch with a blend of rice flours and tapioca starch. Best of all, they are delicious.

We both love date scones, but they haven’t exactly been an equal-opportunity treat in our house. Jeff can walk into plenty of cafés and order one with his coffee, while finding a gluten-free version for me is another story.

So, Jeff set out to make gluten-free date scones I could enjoy at home. After experimenting with the flour blend and working around my added complication of being dairy-free, he finally got the texture right. Next, recipe perfection.

Now we both can enjoy date scones, and I no longer have to sit across the café table watching him eat his.

What you need to make gluten-free date scones

• White rice flour and brown rice flour, both gluten-free.
• Tapioca flour/starch helps improve the texture of the combined flours
• Xanthan gum acts as the binder that helps replace some of the structure normally provided by gluten.
• Baking powder provides the leavening that helps the scones rise.
• Sugar: These aren’t overly sweet, but a little sugar balances the other ingredients.
• Salt
• Non-dairy milk, such as almond or soy milk: while either works, I prefer it when Jeff uses almond milk.
• Vegan butter such as Country Crock plant butter: I use a dairy-free plant butter rather than margarine when possible, and if available, we get the low-cholesterol option.
• Dates need to be chopped into small pieces and separated well before mixing.
• Cinnamon – this is optional, but I think it tastes great with the dates

A note on gluten-free baking

Gluten-free flours differ from gluten-containing flours in that they lack the gluten protein that makes dough elastic and develops structure upon baking. Gluten-free grain-based flours used for baking need a binder to hold the finished baked goods together.

In addition, gluten-free flours absorb liquid much more slowly than wheat-based flours, so they need to rest after liquid is added for the flour to fully hydrate and expand.

Gluten-free flours are usually composed of several ground grains and starches in order to mimic the performance of wheat-based flours. The starches and additives like xanthan gum and psyllium husk allow the dough to trap air and gas (generated by leavening agents or yeast) and retain moisture and fats within the dough before, during, and after baking.

Tips for making vegan gluten-free scones

• Keep the vegan butter cold until you’re ready to use it. Work it into the flour with your fingertips or a pastry cutter, stopping when the mixture resembles coarse breadcrumbs and still contains a few pea-sized pieces.
• Once you add the milk, stir only until everything comes together, then let the dough rest for 15 minutes.
• Coating the chopped dates in the dry mixture before adding the butter and milk helps separate the sticky pieces and distribute them throughout the scones.
• When shaping, I make the dough about ¾ inch (2 cm) thick. I also slightly round off the sharp points of the triangles. Gluten-free dough is more fragile than wheat dough, and I find the scones hold together better this way.
• If your family is like ours, after they cool, store half of them away for later, or they might all get eaten too quickly.

Serving suggestions

I think gluten-free date scones are best when they’re still slightly warm. The dates are sweet enough that they don’t need much added to them.

If not still warm, I either add vegan butter or dunk them in a hot drink like a chai latte. (I know, they fall apart, but I still love the flavor combination.) A friend adds coconut jam (called kaya), but to me, that made it too sweet.

They’re a good addition to breakfast or brunch and easy to serve with coffee or tea.

Some readers have asked . . .

Why does gluten-free scone dough need to rest?

Gluten-free flours absorb moisture more slowly than wheat flour. Resting the dough for 15 minutes gives the rice flours and tapioca starch time to hydrate before the scones go into the oven.

Can I use a gluten-free all-purpose flour blend instead?

I developed this recipe using the specific combination of white rice flour, brown rice flour, tapioca starch, and xanthan gum listed in the recipe. Commercial blends contain different proportions of flours, starches, and binders, so substituting one can change both the amount of liquid needed and the final texture.

Can I leave the dates out?

Yes. Leave them out for plain gluten-free scones, or omit both the dates and sugar to make a savory version. To make cheese scones, omit the dates and sugar and add ⅓ cup (about 35 g) of grated cheese. If you need the scones to remain dairy-free or vegan, use an appropriate plant-based cheese.

Our vegan gluten-free scones with dates recipe

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