Date Scones

As the days grow shorter and cooler, there’s nothing better to snuggle up with than an hearty scone, with lashings of soy-cream and fruity jam. These gluten, sugar, dairy-free and vegan date scones will certainly hit the spot! 

date scones

Gluten-Free & Vegan Date Scones

By April-Tui Buckley (

Serves 9 | Prep 15 mins | Cook 15 mins |



  • 3 cups flour- I used 2 cups buckwheat, 1 cup spelt ( replace this for 100% GF with preferred flour ), both stoneground
  • 5 teaspoons gluten free baking powder
  • 50g coconut oil
  • pinch Himalayan pink salt
  • 1- 1 1/2 cup brown rice milk
  • 1 cup chopped dates
  • Some orange juice and extra milk


  1. Preheat oven to 230C and place non stick tray inside to heat.
  2. Sift dry ingredients in a large bowl.
  3. Add the coconut oil by hand and rub into the flour between your fingertips.
  4. Add the milk in stages and mix quickly with a knife. Do not over-mix.
  5. Mix in chopped dates.
  6. Turn out onto floured surface and roll out to about 3/4 inch thick.
  7. Cut into nine even scones with a knife or cutter.
  8. Remove tray from oven, sprinkle with flour and place scones on tray carefully.
  9. Mix about a tablespoon of plant milk with 2 teaspoons orange juice and brush scones with this for a nice golden colour.
  10. Place scones in oven and cook for 12-15 minutes or until golden and well cooked.
  11. Serve hot with raspberry & chia seed jam

img_2685About the author: Born in New Zealand, April has been living in London for the past 11 years with her daughter and husband. She has a life-long passion for health and wellness, having trained as an aromatherapist almost 20 years ago, which set her on a journey to learn about natural health and wellness. April also earned a Diploma in Nutrition and recently completed the Plant Based Nutrition Certificate with Cornell University and the T Colin Campbell Centre for Nutrition Studies. Her goal is to simplify what she has learnt to help ordinary people live a more natural, balanced and healthy life. To find out more about April, please visit her website, The Balanced Vegan.