Vegan date scones are buttery, slightly sweet, and easy to make. Follow this seven-ingredient recipe to learn how to make this classic pastry.
Vegan date scones are buttery, sweet, soft on the inside, and crispy on the outside. This simple recipe only takes less than thirty minutes to make and only requires seven ingredients — easy!
Regular scones use eggs as a binding agent, but these scones use a vegan egg substitute made from chia seeds and water, which have the same effect. The dates are so sweet that no sugar is needed and using coconut oil instead of butter helps to make the inside moist and light.
Scones can be served with afternoon tea, at brunch, or to guests at parties. They can be served alone or by spreading vegan butter, or fruit jam on the top. For something extra indulgent, add a dollop of vegan clotted cream or whipped cream.
It’s worth noting that dates are a very water-intensive crop, meaning they are not the most sustainable fruit to consume. However, if you can find local and organic dates, this can help to reduce your carbon footprint. Check out the fair trade aisle of your local supermarket for fair trade coconut oil and Medjool dates.
How to Make Delicious Date Scones
Yield: 8 scones
- 2 tbsp water
- 1 tsp chia seeds
- 3 tsp baking powder
- Pinch of salt
- 2 cups flour
- ¼ cup coconut oil, chilled in the refrigerator
- ½ cup almond milk
- ⅓ cup maple syrup
- 1 cup Medjool dates, pitted and chopped
- In a small mixing bowl, mix the water and chia seeds, then set aside.
- Mix the baking powder, salt, and flour in a large mixing bowl.
- Remove the coconut oil from the refrigerator and break it into small pieces using a knife. Add to the large mixing bowl and mix until the oil is mostly broken down, but doesn’t dissolve into the flour or get warm. Stop mixing when it is almost combined, but there are still some pieces of coconut oil left.
- Add the chia seed mixture, almond milk, maple syrup, and chopped dates to the flour mixture and stir until well combined.
- Flour your hands and use them to form a dough ball from the mixture, ensuring the coconut oil does not dissolve completely. The dough will feel sticky.
- Line a baking tray with a parchment paper substitute and place the dough ball on it. Roll the ball into a circle, using a floured rolling pin or rolling pin substitute, about eight inches wide, and then cut into eight triangles using a floured knife. Separate the triangles so that they are not touching each other.
- Bake at 375ºF for approximately 18 minutes, or until slightly brown.
- Remove from the heat and cool on a cooling rack. Store in an airtight container and consume within two days.
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